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Breezy Point Chicken CurryRecipe : Breezy Point Chicken Curry
Procedure :
1/4 Cup sliced celery 1/2 Cup chopped onion 1 Clove garlic -- minced 2 Tablespoons flour 2 chicken bouillon cubes 1 Cup low sodium chicken broth 1 Cup skim milk 1/2 Cup unsweetened applesauce 3 Tablespoons tomato paste 4 Tablespoons curry powder 3 Cups cooked chicken -- cubed Lightly coat a non-stick skillet with cooking spray. Over medium heat, saut? 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 |
