Shrimp Curry

From the kitchen of Bruce Johnson
Adapted slightly by Alicia Wingren
1lb salad shrimp or cooked chicken
1 stick butter
2 c. celery, chopped
2 c. onion, copped
2-3 Tbsp. flour(Optional) or sub equal amounts of potato starch
1 can chicken broth
1-1/2 Tbsp. tomato paste
1 can sliced water chestnuts (optional)
2.5 Tbsp curry powder
1 c. raisins
apple, diced

Sautee celery & onions in butter until soft, sprinkle flour in pan to create a roux cook off raw flour taste. (Alternatively, once you've added everything but the meat you can just simmer it to desired thickness and omit the flour.) Add chicken broth, tomato sauce, water chestnuts and curry powder. Add whatever meat you want raw shrimp works or, pre-cooked chicken, beef, or turkey. After the meat is either cooked or heated through toss in raisins and raw apple or just let your guests add the apple to their own. The apple is best when served fresh & crunchy.

Notes: I omit the water chestnuts. Instead of flour I use 2 Tbsp potato starch. This is a great way to use very dry raisins. If you give them time in the sauce they rehydrate nicely. Also, you can cook the chicken in the sauce if you want, but allow for the star time needed. We like to serve this curry over Jasmine rice.