| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Freezes wel, Poultry, Low fat | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Sliced celery |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic — minced | |
| 2 | tb | Flour |
| 2 | Chicken bouillon cubes | |
| 1 | c | Low sodium chicken broth |
| 1 | c | Skim milk |
| 1/2 | c | Unsweetened applesauce |
| 3 | tb | Tomato paste |
| 4 | tb | Curry powder |
| 3 | c | Cooked chicken — cubed |
INSTRUCTIONS
Lightly coat a non-stick 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 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: 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
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