|Boiled chicken||5 Pound (1 Whole, When Dressed And Drawn)|
|Chicken stock||2 Quart|
|Onions||2 Large, chopped|
|Curry powder||1 1⁄2 Tablespoon|
|Tomato paste||1 Can (10 oz)|
|Canned mushrooms||16 Ounce, drained (1 Large Can)|
|Flour||1⁄2 Cup (8 tbs)|
Skim grease from chicken stock, put in iron pot and fry celery, onion, mushrooms, and ginger for five minutes; add curry powder and flour, blending well.
Gradually stir in chicken stock, add tomato paste, and cook until thickened.
Add chicken which has been removed from bone and cut in 1-inch pieces.