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Name: Breezy Point Chicken Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3 tb Tomato paste; 1/2 c Unsweetened applesauce; 2 tb Flour; 3 c chicken Cooked and cubed; 4 tb Curry powder; 1/2 c Onions chopped; 1 c Low sodium chicken broth; 2 cubes Chicken bouillon cubes; 1 c Skim milk; 1/4 c celery Sliced; 1 Clove garlic minced

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Breezy Point Chicken Curry

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

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

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 8

Calories: 246
Calories from Fat: 118 (48%)

Amt Per Serving		% DV

	Total Fat 13.1g	18 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 2.8g
Cholesterol 64.4mg		20 %
Sodium 317.8mg		11 %
Potassium 521.9mg		14 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 10.8g
Protein 19.6g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 246

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