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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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 8|
|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 %|
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Calories per serving: 246
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