INDIAN CURRY

12 slices bacon
1  bunch of celery (chopped, including leaves)
4 onions (chopped)
8 cloves garlic
3 C cooked lentils
30 mushrooms (quartered)
5 green bell  peppers (chopped into bite-sized pieces)
1 package frozen peas
1 C flour
1- 2 C apple butter
3/4 C curry powder
3 T garamasala
1 T sugar
4 T lemon juice
1 T salt
6 boullion  cubes
4-5 C chicken broth
2 C cream
2 C whole milk
3 lbs. chicken

Cook chicken in boiling water.  (This  will provide 
you with broth for latter)  Cook bacon until crisp 
in large fry pan (chop crisp bacon and let people use as a topping)
Saute celery, onions, and garlic in bacon grease (~10min)
Add flour and cook over low heat for 5 minutes
Tranfer contents of fry pan to a stock pot
Add apple butter, curry powder, garamasala, sugar, lemon juice, 
salt, boullion, broth,  lentils, and other vegetables
Cover and cook over lowheat for 45minutes
Stir in cubed chicken, cream, and milk at the last minute
Serve with rice and toppings of your choice

Recommended toppings:  chopped green onions, bacon (from above), 
chutney, chopped nuts (cashews), seasame seeds, unsweetened grated coconut, 
raisins

Note:
In order to cut costs, vegetables (like cauliflower, eggplant, and those 
already listed above) can be subsituted for chicken