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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.


  • 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


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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Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Preparation Method:Boiling
Special Diet:Low Fat

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