Clean Eating Chicken Curry

5 Tablespoons butter (or part butter, part virgin olive oil)
1 onion, chopped
1 cup chopped celery
1 teaspoon grated fresh ginger
2 cloves garlic, mashed
5 tablespoons flour, whole wheat or oat flour preferred
4 to 5 tablespoons curry powder, according to taste
1 teaspoon cinnamon
1 teaspoon paprika
1/8 to 1/4 teaspoon cayenne pepper, or more, according to heat and tears desired
1 tablespoon tomato paste (divide remainder of can into small portions and freeze for later)
4 cups chicken stock
2 teaspoons raw honey
1 cup Greek style yogurt
2 cooked diced chicken breast halves
8 servings cooked brown rice
Optional condiments: chopped peanuts, coconut, chopped apple, or pineapple

Melt butter and cook onions and celery until soft. Add ginger and garlic and cook one more minute. Mix flour, curry and spices in a bowl and add to mixture. Add tomato paste and stir well. Mixture will be fairly dry. Cook over low heat, stirring for 1 minute. Add broth, a little at a time. Bring to a simmer and cook for another 15 minutes. Stir in yogurt, honey and cooked chicken. Continue to cook until heated through. Serve over rice and top with condiments.

Serves 8