Ingredients

　　1/2 cup chopped yellow onion

　　1/2 cup chopped celery

　　2 tablespoons canola oil

　　1/4 cup stone-ground whole-wheat flour

　　1 3/4 cups chicken broth (one 14 1/2-ounce can)

　　2 cups cubed cooked chicken

　　1/4 cup tomato juice

　　1 teaspoon Worcestershire sauce

　　1 to 2 teaspoons curry powder (to taste)

　　Salt to taste

　　2 cups cooked brown rice

　　Combine the onion, celery, and oil in a medium nonstick skillet. Stirring constantly, cook over medium heat until softened, about 3 minutes. Add the flour and stir for 1 minute. Add the broth and continue to cook and stir until the mixture bubbles and is somewhat thickened, about 2 minutes. Add the chicken, tomato juice, Worcestershire sauce, curry powder, and salt. Still stirring constantly, cook for 3 minutes more to allow the flavors to blend. Serve over the brown rice.

　　Cooks' Note

　　Actually a blend of several spices, including turmeric, which lends the familiar yellow hue, curry powder is the main component of a range of spicy and savory Indian dishes. For a hotter, more typically East Indian curry, increase the amount of curry powder a bit and add a teaspoon of cayenne pepper, or choose a more potent Madras curry instead of a milder variety. Use leftover chicken or one of the handy precooked varieties now found in most supermarkets.

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