1/4 Cup sliced celery
1/2 Cup chopped onion
1 Clove garlic — minced
2 Tablespoons flour
2 chicken bouillon cubes
1 Cup low sodium chicken broth
1 Cup skim milk
1/2 Cup unsweetened applesauce
3 Tablespoons tomato paste
4 Tablespoons curry powder
3 Cups 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 354mg Na