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)