India Chicken Curry

This is from bhg favorites from 1930 until 2001. this recipe dates from the 1930's.

In a medium saucepan cook the onion and celery in hot margarine or butter until tender.

Stir in flour and curry powder.

Add the chicken broth and worcestershire sauce.

Cook and stir until bubbly.

Stir in the cooked chicken and tomato juice.

Heat through.

Season with salt and pepper if desired.

Serve over hot rice.

onion, celery, margarine, flour, curry powder, chicken broth, worcestershire sauce, chicken, tomato juice, rice