This recipe is from my husband's mom. When she was a teenager, she spent two years living with her family in Dar-es-Salaam, Tanzania. This dish came from there, and it is mighty tasty!
Saute 1/4 c butter, 1 large onion quartered, then quartered again, 6 stalks of celery sliced in 1/2" pieces til tender. Stir in 2 tsp (or so) curry powder, 1 tsp salt and 1/4 cup flour. Remove from heat. Gradually stir in 2 cans chicken broth. Heat to boiling, stirring constantly. Boil for 1 minute until thickened. Stir in 2 cups cubed cooked chicken (I like to use shredded chicken from a rotisserie chicken). Heat through. Serve over rice (about 3 cups).
Toppings:
Chopped or sliced hard boiled eggs
Peanuts*
Raisins*
Bananas*
Mandarin oranges*
Grated cheese*
Chutney
Tomatoes*
Coconut
Some of these toppings may seem a little strange, but I guarantee you if you try them, you will love them. The starred ones are the ones I use most often (mostly because they're ingredients I have on hand), but try any combination of them!
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