1/4 cup butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup flour
2 tablespoons finely chopped pimiento
2 teaspoons curry powder ( or more, if desired )
1 chicken bouillon cube
1 cup boiling water
1 cup milk
1 teaspoon lemon juice
1-1/2 pounds cooked, cubed chicken
3 to 4 cups hot cooked rice

Melt butter in saucepan; add onion and celery. Saute until tender. Blend in flour, pimiento and curry powder. Dissolve bouillon cube in boiling water. Add broth and milk to saucepan; cook stirring constantly, until mixture thickens. Add lemon juice and chicken. Heat thoroughly.

This chicken curry recipe is always prepared for my brother's birthday dinner. It is his favorite dish!
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Source: Nancy Carol Elder