Curried Chicken

In a large kettle heat the butter, add the onion, garlic, celery, bay leaf, parsley, mustard, apple and ham and cook eight minutes, stirring occasionally. Stir in the flour, mace and curry powder and cook four minutes longer.

Add the broth and simmer, covered, one hour. Rub the mixture through a sieve and return to the saucepan. Add the chicken and simmer until tender, about ten minutes longer. Serve hot with boiled rice.