Sautée onion, carrot and celery in butter in a large skillet over medium-high heat for 5 minutes. Sprinkle with flour, mix well. Sauté for 2 minutes. Stir in broth and chicken chunks and heat, stirring continually until thickened about 4 minutes. Mix curry powder, evaporated milk and mayonnaise in a small bowl. Stir into vegetable and chicken mixture. Heat to serving temperature, stirring occasionally, about 5-7 minutes.
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