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Breezy Point Chicken Curry














Trans-fat Free, Good source of fiber


¼ cup celery
½ cup onions
1 clove garlic
2 tablespoons all-purpose flour
2 each chicken bouillon cubes
1 cup chicken broth, low salt
1 cup milk, skim
½ cup applesauce
3 tablespoons tomato paste
4 tablespoons curry powder
3 cups chicken
cooked, 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 29628% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 162mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 71g
Vitamin A 7% Vitamin C 21%
Calcium 14% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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