1/3 cup polyunsaturated margarine
½ cup chopped onion
½ cup chopped celery
1 large cooking apple, chopped
1 clove garlic, crushed
½ cup plain flour
1 Tbl curry powder
1 tsp salt
½ tsp dry mustard
1 bay leaf
3 whole cloves
4 chicken stock cubes
2½ cups hot water
4 cups chopped, cooked chicken
¼ cup natural non-fat yoghurt
½ cup chopped pineapple
2 Tbl chutney
3 small papayas (paw paw)

Melt margarine, add onion, celery, apple and garlic and cook 5 minutes.

Combine flour, curry, mustard and salt, and add to vegetables. Add bayleaf and cloves. Dissolve stock cubes in water, pour into vegetable mixture and stir constantly until mixture thickens.

Reduce heat and simmer 30 minutes. Add chicken, yoghurt, chutney and pineapple. Cut papayas in half lengthwise and remove all traces of seeds. Fill halves with curried chicken and arrange in a baking dish. Bake in180°C oven for 25 minutes.

Serve with boiled rice and chutney

Chris Gray

DATE: May 1980

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