India Chicken Curry
½ cup diced celery (¼ cup freeze-dried + ¾ cup water)
¼ chopped onion (1-2 Tablespoons dried + ½ cup water)
2 Tablespoons butter or oil
1/3 cup flour
2 cups chicken stock (2 cups water + 2-3 chicken bouillon cubes)
1 15-oz cans tomato sauce
½ teaspoon Worcestershire sauce
¾ teaspoon curry powder
¼ teaspoon paprika
¼ teaspoon nutmeg
1/8 teaspoon powdered ginger
4 cups diced cooked chicken (2-3 12.5-oz cans)
Rehydrate celery and onion for 20 minutes and then drain. Saute briefly in butter or oil until tender. Whisk in flour and let bubble over medium low heat for 3 minutes. Add stock and cook till thickened, stirring constantly. Add remaining ingredients and heat thoroughly.
Serve over rice.
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