Breezy Point Chicken Curry

* Exported from MasterCook *

Breezy Point Chicken Curry

Recipe By : Tidewater on the Half Shell p159 (modified)
Serving Size : 8 Preparation Time :0:00
Categories : Low fat Poultry
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup sliced celery
1/2 Cup chopped onion
1 Clove garlic -- minced
2 Tablespoons flour
2 chicken bouillon cubes
1 Cup low sodium chicken broth
1 Cup skim milk
1/2 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,
sauté 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





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NOTES : they exist.


Nutr. Assoc. : 0 0 0 0 0 0 2570 0 0 0 2516