|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Cream of celery soup||2 Can (20 oz)|
|Evaporated milk||1 1⁄4 Can (12.5 oz) (1 large can)|
|Worcestershire sauce||2 Teaspoon|
|Curry powder||1 Tablespoon|
|Finely chopped crystallized ginger||1 Tablespoon|
|Chopped pimento||2 Tablespoon|
|Cooked cubed chicken||4 Cup (64 tbs)|
Saute onion, green pepper and garlic in butter.
Stir in soup and evaporated milk until blended.
Add remaining ingredients.
Cook over low heat, stirring constantly for 15 minutes or until thoroughly heated.
Serve over rice with condiments: chutney, crumbled bacon, chopped peanuts etc.