Twelve Boy Curry

• 6 Tbsp butter
• 1 C minced onion
• 1 C chopped celery
• 4-5 cloves minced garlic
• 1/2 C flour
• 1-2 Tbsp curry powder
• 1 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp paprika
• Dash cayenne pepper
• 1 1/4 C chicken stock
• 1 C light cream
• 1 3-lb chicken, stewed, cut into bite-sized pieces

1. Melt butter in large skillet. Add onions, celery, and garlic; cook over medium heat until limp. Combine dry ingredients and add to onion mixture, stirring until combined over low heat. Slowly add stock and cream. Stir until smooth. Add chicken and heat until boiling. Let stand 1 hour and reheat (better yet, prepare one day ahead). Serve over hot buttered rice and any of the following condiments:
2. Chopped hard boiled eggs
3. Chopped onion
4. Shredded coconut
5. Chopped peanuts or cashews
6. Sweet pickle relish
7. Chutney
8. Chopped green pepper
9. Cjopped olives
10. Orange marmalade
11. Chopped crisp bacon
12. Raisins
13. Crushed pineapple

butter, onion, celery, garlic, flour, curry, mustard, salt, paprika, cayenne pepper, chicken, light cream, chicken

Taken from www.epicurious.com/recipes/member/views/twelve-boy-curry-50118817 (may not work)