Ingredients
- 2 chicken bouillon (cubes)
- 1 clove garlic (minced)
- 425 gr chicken cubed (cooked)
- 240 ml skim milk
- 240 ml low-sodium chicken broth
- 120 ml unsweetened applesauce
- 60 gr onion (chopped)
- 50 gr tomato paste
- 26 gr celery (sliced)
- 26 gr curry powder
- 16 gr flour
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
