Breezy Point Chicken Curry

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Breezy Point Chicken Curry Ingredients

1/4 c Sliced celery	1 c Skim milk
1/2 c Chopped onion	1/2 c Unsweetened applesauce
1 Clove garlic -- minced	3 tb Tomato paste
2 tb Flour	4 tb Curry powder
2 Chicken bouillon cubes	3 c Cooked chicken -- cubed
1 c Low sodium chicken broth

Instructions for Breezy Point Chicken Curry

Lightly coat a non-stick skillet with cooking spray. Over medium heat, saut=E9 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) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized

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