Indian Chicken Curry

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup shortening
1/3 cup flour
2 cups chicken stock (or bouillon)
1 cup tomato juice
1/2 teaspoon Worcestershire sauce
Salt and pepper
1 teaspoon curry powder (or to taste)
4 cups diced cooked chicken
4 cups hot cooked rice

Lightly brown onion and celery in hot fat. Add flour and blend. Add stock and cook until thick, stirring constantly. Add tomato juice, Worcestershire sauce, seasonings, and chicken. Heat thoroughly (May be simmered for a short time). Serve over cooked rice.

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