| 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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