Recipe - Breezy Point Chicken Curry

One fourth cup Sliced celery
One half cup Chopped onion
1 Clove garlic minced
2 tablespoon Flour
2 Chicken bouillon cubes
1 cup Low sodium chicken broth
1 cup Skim milk
One half cup Unsweetened applesauce
3 tablespoon Tomato paste
4 tablespoon Curry powder
3 cup Cooked chicken cubed

Lightly coat a nonstick 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
flourboullion 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 hardboiled eggs, minced
bell pepper, chutney, minced bananas, and yogurt.

per serving of curry: 138 Kcal 3.0g fat (0.7g sat fat) 20% CFF 354mg Na

Recipe By : Tidewater on the Half Shell p159 (modified)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip