CURRY CHICKEN

1 T butter

1 C finely chopped apple

1 C sliced celery

1/2 C chopped onion

1 clove minced garlic

2 T cornstarch

3/4 t salt

2-3 t curry powder (may need more, if desired)

3/4 C cold chicken broth

2 C milk

2 C diced, cooked chicken

In a pan, melt butter then add apple, celery, onion and garlic.  Cook until onion is tender.  Combine cornstarch, curry, salt and broth and stir into onion mixture.  Add milk and cook, stirring frequently, until mixture thickens and bubbles.  Stir in chicken until heated through.  Serve over cooked rice.