Breezy point chicken curry

8 servings

Ingredients

QuantityIngredient
¼cupSliced celery
½cupChopped onion
1Clove garlic -- minced
2tablespoonsFlour
2Chicken bouillon cubes
1cupLow sodium chicken broth
1cupSkim milk
½cupUnsweetened applesauce
3tablespoonsTomato paste
4tablespoonsCurry powder
3cupsCooked chicken -- cubed

Directions

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)