Breezy point chicken curry

Yield: 8 servings

Measure Ingredient
¼ cup Sliced celery
½ cup Chopped onion
1 \N Clove garlic -- minced
2 tablespoons Flour
2 \N Chicken bouillon cubes
1 cup Low sodium chicken broth
1 cup Skim milk
½ cup Unsweetened applesauce
3 tablespoons Tomato paste
4 tablespoons Curry powder
3 cups Cooked chicken -- cubed

Lightly coat a non-stick skillet with cooking spray. Over medium heat, saute celery, onion, and garlic until translucent. Add curry powder and cook 1 minute, stirring constantly. Dissolve bouillon cubes in water. Put flour in a small bowl; gradually stir in bouillon to make a paste. Add flour-boullion mixture, milk, applesauce, and tomato paste to skillet; cook and stir over medium heat until bubbly. Stir in chicken and heat through.

Serve over rice with an assortment of condiments: crumbled turkey bacon, raisins, toasted coconut, chopped peanuts, chopped hard-boiled eggs, diced bell pepper, chutney, diced bananas, and yogurt.

per serving of curry: 138 Kcal 3.0g fat (0.7g sat fat) 20% CFF 354mg Na Recipe By : Tidewater on the Half Shell p159 (modified)

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