Ingredients:

  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

Preparation:

Lightly coat a non-stick skillet with cooking spray. Over medium heat, saute 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:

Nutritional Information:

138 Kcal 3.0g fat (0.7g sat fat) 20% CFF 354mg Na