Finally found my recipe – I’ve been searching for 2 days! This is a recipe for a restaurant, and is measured by weight. I have cut it in half so it makes about 6 quarts. If you don’t want to ( or can’t ) weigh, just try to keep the same proportions.
Put 5 ounces of chicken fat or butter into a large stockpot – at least 6 qt. Over medium heat cook 1/2 pound sliced celery, 5 ounces diced onion and 4 ounces diced green pepper until the onions are transparent.
Stir in 4 ounces of all-purpose flour and 1/2 teaspoon curry powder. You can vary the amount of curry powder, and use sweet or hot, depending on your taste.
Add 1 1/4 gallons of hot chicken stock and stir with a whisk until smooth.
Add 5 ounces of uncooked rice, 1 cup of canned tomatoes, and 6 ounces of cooked, diced chicken meat. Simmer about 1/2 hour until rice is tender.
Add 4 ounces of diced eggplant, 5 ounces of diced apple and salt and pepper to taste. Simmer about 15 minutes until apples and eggplant are done.
Notes: You can use uncooked, diced chicken and add it with the onions. I have never prepared this with the eggplant.