Breezy Point Chicken Curry

Course : Curry
Serves: 8
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1/4 cup sliced celery
1/2 cup chopped onion
1 clove garlic
2 tablespoons flour
2 pieces 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 / Directions:

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

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