2 cups cooked shredded carrots
Salt
Take cooked chicken from the broth. Skim off fat and measure quantities of fat and broth needed.
Make sauce: Cook onion in fat for a few minutes. Blend in flour and curry powder. Add broth, and cook until smooth and thickened, stirring constantly.
Mix chicken and carrots with sauce. Add salt to taste.
Leftover cooked lamb, pork, or veal may be used instead of chicken.
Menu Suggestion
Serve with a border of flaky rice and a green vegetable. Start the meal with tomato juice and have fruit sundae for dessert.
For a company meal pass a relish dish of several of the following: Chopped hard-cooked eggs, chopped peanuts, sweet pickle relish, finely diced celery, chopped raw onion. Include shredded fresh coconut, too, if you live where it is available and inexpensive. Guests can sprinkle these tidbits over the rice and chicken as desired.