Hearty Curried Chicken Bowl

• 3/4 cup butter (yes 3/4 cup!) or 3/4 cup margarine (yes 3/4 cup!)
• 1 onion, chopped
• 1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level)
• 3 -4 carrots (peeled and diced)
• 1 large stalk celery, chopped
• 2 -3 tablespoons fresh minced garlic (or to taste, I like lots!)
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons seasoning salt
• 1 tablespoon curry powder (or to taste)
• 3 (12 ounce) cans evaporated milk
• 4 cups chicken broth
• fresh ground black pepper (to taste)
• 3 cups cooked cubed chicken
• 2 cups cooked rice or 2 cups cooked cubed potatoes

1. In a large saucepan heat butter over medium heat.
2. Add in onion, pepper flakes carrots and celery; saute for about 4 minutes or until softened.
3. Add in garlic and cook 2-3 minutes.
4. Add in flour, seasoned salt and curry powder; cook stirring for 2 minutes.
5. Add in evaporated milk and chicken broth; bring to a boil stirring constantly until heated through and thickened (about 2-3 minutes).Season with fresh ground black pepper to taste.
6. Add in cooked chicken and rice or potatoes; stir until heated through.
7. Ladle into bowls and serve with crusty bread.

butter, onion, red pepper, stalk celery, garlic, allpurpose flour, salt, curry powder, milk, chicken broth, fresh ground black pepper, chicken, rice

Taken from www.food.com/recipe/hearty-curried-chicken-bowl-301021 (may not work)