Mary's Chicken Curry

Fry bacon until crispy.

Drain grease, reserving 1 tablespoon of drippings.

Crumble bacon; set aside.

Cook celery, onion and garlic in drippings, blending in flour.

Stir in milk, water, applesauce, tomato paste, crushed bouillon and curry powder. Stir in chicken and bacon.

Serve over rice.

(I use near East Rice pilaf.)

Also serve small bowls of condiments to sprinkle on top including shredded coconut, cashew pieces, unsalted peanuts, mango chutney, dark raisins, golden raisins, dried apricot pieces, diced green and red pepper and almond slivers.