Breezy Point Chicken Curry Recipe
1/4 cup sliced celery
1/2 cup chopped onion
1 clove garlic -- minced
2 tbsp flour
2 chicken bouillon cube
1 cup water
1 cup skim milk
1/2 cup unsweetened applesauce
3 tbsp tomato paste
4 tbsp curry powder
3 cup 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
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NOTES : 9/94 Jennifer liked this as individual frozen servings over
rice. I froze them in the serving dishes then removed them from the
dishes into individual twist tie bags to save space in her little
freezer. She would pop one out of its bag and into a dish and zap it.
Nutr. Assoc. : 2516 0 0 0 0 0 0 0 0 0 0
Recipe By : Tidewater on the Half Shell p159 (modified)
to Indian Recipes
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