Curried Chicken on Brown RiceEast Indians Like a Chicken Curry for Good Reason.

• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 2 tablespoons canola oil
• 1/4 cup stone-ground whole-wheat flour
• 1 3/4 cups chicken broth (one 14 1/2-ounce can)
• 2 cups cubed cooked chicken
• 1/4 cup tomato juice
• 1 teaspoon Worcestershire sauce
• 1 to 2 teaspoons curry powder (to taste)
• Salt to taste
• 2 cups cooked brown rice

1. Combine the onion, celery, and oil in a medium nonstick skillet.
2. Stirring constantly, cook over medium heat until softened, about 3 minutes.
3. Add the flour and stir for 1 minute.
4. Add the broth and continue to cook and stir until the mixture bubbles and is somewhat thickened, about 2 minutes.
5. Add the chicken, tomato juice, Worcestershire sauce, curry powder, and salt.
6. Still stirring constantly, cook for 3 minutes more to allow the flavors to blend.
7. Serve over the brown rice.

yellow onion, celery, canola oil, stoneground, chicken broth, chicken, tomato juice, worcestershire sauce, curry powder, salt, brown rice

Taken from www.epicurious.com/recipes/food/views/curried-chicken-on-brown-rice-east-indians-like-a-chicken-curry-for-good-reason-391489 (may not work)