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Title: Breezy point chicken curry
Categories: Freezes wel, Poultry, Low fat
Yield: 8 Servings
1/4 c Sliced celery
1/2 c Chopped onion
1 Clove garlic -- minced
2 tb Flour
2 Chicken bouillon cubes
1 c Low sodium chicken broth
1 c Skim milk
1/2 c Unsweetened applesauce
3 tb Tomato paste
4 tb Curry powder
3 c Cooked chicken -- cubed
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
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