Breezy Point Chicken Curry
313
Ingredients
| ¼ | cup |
celery
sliced |
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | each |
chicken bouillon cubes
|
* |
| 1 | cup |
chicken broth, low salt
|
|
| 1 | cup |
milk, skim
|
|
| ½ | cup |
applesauce
unsweetened |
|
| 3 | tablespoons |
tomato paste
|
|
| 4 | tablespoons |
curry powder
|
|
| 3 | cups |
chicken
cooked, cubed |
Directions
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.
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?
