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Chicken Curry

  1/4 cup olive oil
  1 cup onion, finely chopped
  1 cup celery, finely chopped
  1 green (like Granny Smith) apple, cored and finely chopped,
  1/2 cup wheat flour
  3 cups chicken broth
  2 teaspoons curry powder
  1/2 teaspoon paprika
  1/2 teaspoon soy sauce
  1/4 teaspoon garlic powder
  2 cups cooked chicken, diced
  Salt to taste
  2 cups cooked brown rice

    Sauté the onion, celery and apple in the olive oil until tender, about 7 minutes. Mix flour into the sauteed ingredients and stir constantly for about 1 minute. Remove from heat and blend in the chicken broth. Add curry powder, paprika, soy sauce and garlic powder and mix well. Add salt to taste. Gently stir in chicken.

    To freeze: Pour into zippered freezer bags or other containers.

    To serve: Thaw mixture overnight in refrigerator or quickly in microwave. Pour thawed curry into pan and heat completely. Serve over cooked brown rice.

    Contributed by - Jennifer B.

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