Madras Chicken Buns
Healthy and tasty low-fat curried chicken salad that's that's served hot and is loaded with a variety of textures and delivers great crunch.
Yield
4 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup | yogurt, non-fat | |
| 2 | tablespoons | chutney | * |
| 1 | tablespoon | butter |
|
| ½ | each |
onions
finely chopped |
|
| ½ | each |
sweet red bell peppers
finely chopped |
|
| ½ | cup |
celery
diced |
|
| 1 | each |
Granny Smith apples
chopped |
|
| ¾ | teaspoon | curry powder |
|
| 2 | cups |
chicken
cooked, chopped |
|
| 4 | each | hamburger buns |
*
|
Trans-fat Free, Low Sodium
Directions
In a small bowl, combine sour cream or yogurt and chutney until well blended; set aside.
In a skillet, melt butter or margarine over medium heat.
Add onion, bell pepper, celery, and apple.
Cook until onion is soft but not browned.
Stir in curry powder; cook one minute.
Add chicken, and cook for 3 minutes or until heated through.
Stir in sour cream mix; cook for 1 minute.
Remove skillet from heat, but keep warm.
Toast buns. Spoon ½ cup of mixture onto each bun.
Makes 4 sandwiches.
Note: I prefer to serve this over hot cooked egg noodles or fettuccine.
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