Side Pannel
Breezy Point Chicken Curry
Breezy Point Chicken Curry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Low Fat
Ingredients List
- 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
Directions
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
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
Tweet