|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Diced cooked chicken||1 Cup (16 tbs)|
|Tart apple||1 , peeled, cored, and chopped|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Snipped parsley||1 Tablespoon|
|Lemon juice||2 Teaspoon|
In large saucepan cook onion and curry powder in shortening till onion is tender.
Stir in chicken, chopped apple, carrot, celery, and green pepper.
Cook, stirring occasionally, till vegetables are crisp-tender, about 5 minutes.
Sprinkle flour over chicken vegetable mixture; stir to mix well.
Stir in broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, 1/4 teaspoon salt, and dash pepper.
Bring chicken vegetable mixture to boiling, stirring occasionally.
Reduce heat and simmer, covered, 30 minutes.