Chicken Curry (Yellow)

 This recipe is simple and flavorful.  My kids didn't clamor for seconds, but they ate it.  I call that a win!  Adults love it.  I got this recipe from my freshman-year BYU roommate Kristin Skinner.  

1 TBSP     butter
1 C.           chopped apple (I've always omitted these)
1 C.           sliced celery
1/2 C.        chopped onion
1 C.           chopped carrots
1 C.           cooked diced potatoes

1 can         chickpeas
1 clove      garlic - minced
2 TBSP     cornstarch
3/4 tsp.      salt
2 tsp.         curry powder (yellow)
3/4 C.        chicken broth
2 C.           milk
2 C.           cooked chicken - diced
1/2 C.        mushrooms - diced or sliced (I've always omitted these)

Melt butter.  Add (apple), celery, onion, garlic, and carrots.  Cook until onion is tender.  Combine cornstarch, curry, salt, broth.  Stir into onion mixture and add milk.  Cook and stir until mixture is thick and bubbly.  Stir in chicken, (mushrooms), chickpeas, and potatoes.  Heat thoroughly.  Serve over rice.

NOTE:  I wouldn't necessarily add both chicken and chickpeas.  If you want meat, use chicken.  If you want meatless, use chickpeas.