Ingredients

• Cooked chicken and its broth
• 3 tbs of margarine
• ¼ cup of olive oil
• ½ cup of ketchup
• 3 jalapeño peppers (chopped) or any hot pepper
• 3 large carrots (chopped in chunks)
• 4 stalks of leeks (chopped)
• 2 large green peppers (chopped)
• Worcestershire sauce
• 2 tsp curry powder
• Corn starch (thickener)
• Sea Salt

Directions

• In a sauce pan, add the oil and margarine, allow heating up.
• Add the chopped onions and the ketchup.
• Add the jalapeño peppers and curry powder.
• Stir and let it boil for a while; stir occasionally until the color begins to get a little darker.
• Pour in the broth and the chicken.
• Add some dashes of Worcestershire sauce.
• Add the carrots, leeks, green peppers and bring it up to a boil.
• Dissolve the corn starch in water and pour into the boiling sauce.
• Add salt to taste.
• Allow it to simmer for a minute or two
• Turn off the heat and serve on hot cooked rice.

Enjoy!