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Breezy Point Chicken Curry Recipe
Serves 8
Per serving of curry: 138 Kcal, 3.0g fat (0.7g sat fat), 20% CFF, 354mg sodium. Ingredients: 1/4 cup sliced celery
1/2 cup chopped onion
1 clove garlic, minced
2 tbsp flour
2 chicken bouillon cubes
1 cup low sodium chicken broth
1 cup skim milk
1/2 cup unsweetened applesauce
3 tbsp tomato paste
4 tbsp curry powder
3 cups cooked chicken, cubed
Instructions: 1. Lightly coat a non-stick skillet with cooking spray.
2. Over medium heat, sauté celery, onion, and garlic until translucent.
3. Add curry powder and cook 1 minute, stirring constantly.
4. Dissolve bouillon cubes in water.
5. Put flour in a small bowl; gradually stir in bouillon to make a paste.
6. Add flour-boullion mixture, milk, applesauce, and tomato paste to skillet; cook and stir over medium heat until bubbly.
7. Stir in chicken and heat through.
8. 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.
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