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Preparation

1. Mince garlic and ginger. Finely chop carrots, celery, and onion. Slice mushrooms. Chop apple.
2. Combine flour, garlic, ginger, curry powder and vegetable oil in a non-stick, deep skillet (at least 4 quarts) over a medium heat.
3. Stir until curry becomes paste-like.
4. Slowly add broth, and stir until sauce is smooth.
5. Add vegetables, apple and white pepper.
6. Simmer, stirring constantly, for 15 minutes, or until well blended.
7. Bring sauce to a boil and add chicken.
8. Simmer curry for 1-1/2 hours over a low heat, stirring regularly and serve.