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Title: Breezy Point Chicken Curry
Categories: Freezes Poultry Lowcal
Yield: 8 Servings
| 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 |
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
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~*- From: IN%"rosie@iadfw.net" 21-SEP-1995 14:35:55.75 To: IN%"mc-recipe@mind.org" CC: Subj: 4 more Chicken recipes
Return-path: Here are some more lower fat chicken recipes and some attempt at lowering
the sodium.
Recipe By : Tidewater on the Half Shell p159 (modified)
From: Rosie@iadfw.Net Date: Wed, 20 Sep 1995 20:58:36 -0500
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