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Breezy Point Chicken Curry
8 Servings
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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
apple
sauce
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:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Apple
Bouillon
Celery
Chicken
Chicken Broth
Curry
Flour
Garlic
Onion
Tomato
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Chicken Broth
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Onion
Tomato
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