This recipe is from my father’s sister, Wanda. I visited her family in Los Altos, California for the first time in 1978 and had a wonderful time with all of my cousins. She made this while I was there.
In a large pan, fry 4 slices of bacon. Don’t have the heat too high.
Add ½ cup chopped celery
½ cup of chopped onion
1 garlic clove / pressed
sauté this all together until soft, but not brown.
Add 2 Tablespoons of flour and stir to coat everything.
Add 1 cup of whole milk
1 cup of chicken broth
1 cup of applesauce
3 tablespoons of tomato paste
5 tsp of powdered curry
2 chicken bouillon cubes
4 cups of shredded cooked chicken breasts (in bite size pieces)
simmer for 35 /45 minutes
serve over rice with golden raisins, cashews, toasted coconut, chopped red pepper.
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