Breezy Point Chicken Curry

Ingredients

26 gr celery
60 gr onion
1 clove garlic
16 gr flour
2 chicken bouillon
240 ml low-sodium chicken broth
240 ml skim milk
120 ml unsweetened applesauce
50 gr tomato paste
26 gr curry powder
425 gr chicken cubed

Instructions

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