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
  354mg Na