3 Tbsp unsalted butter (or veg. oil)
1 cup chopped onion
1 tsp. minced garlic
1/2 cup finely minced celery, optional
1 cup tart apple, peeled, cored and cut into small cubes
1/4 cup flour
1 to 2 Tbsp curry powder
3/4 tsp. dry mustard
1 bay leaf
2 1/2 cups unsalted broth
3 cups cooked chicken or any other meat ( or possibly cubed tofu ) ,cut into
1/2 cup milk or cream
3 Tbsp finely chopped unsalted chutney
Melt butter in saucepan and add onion, garlic, celery, and apple.
Cook, stirring often, for about 5 minutes. Blend flour, curry powder
and mustard and sprinkle over vegetables, stirring. Add bay leaf.
Add broth, stirring rapidly with wire whisk. When mixture has
thickened, let it simmer for 15 minutes. Stir often from the bottom
to prevent sticking. Add meat, milk and chutney and simmer for 4
or 5 minutes longer. Serve with rice, additional chutney on the
side, peanuts or other kinds of nuts, and any number of Indian
relishes and raitas.