Breezy Point Chicken Curry Recipe

• 1/4 c. sliced celery
• 1/2 c. minced onion
• 1 x clove garlic chopped
• 2 Tbsp. flour
• 2 x cubes chicken bouillon
• 1 c. low sodium chicken broth
• 1 c. skim lowfat milk
• 1/2 c. unsweetened applesauce
• 3 Tbsp. tomato paste
• 4 Tbsp. curry pwdr
• 3 c. cooked chicken cubed

1. Lightly coat a non-stick skillet with cooking spray.
2. Over medium heat, sauti celery, onion, and garlic till translucent/soft.
3. Add in curry pwdr and cook 1 minute, stirring constantly.
4. Dissolve bouilloncubes in water.
5. Put flour in a small bowl; gradually stir in bouillon to make a paste.
6. Add in flour-boullion mix, lowfat milk, applesauce, and tomato paste to skillet; cook and stir over medium heat till bubbly.
7. Stir in chicken and heat through.
8. Serve over rice with an assortment of condiments: crumbled turkey bacon, raisins, toasted coconut, minced peanuts, minced hard-boiled Large eggs, diced bell pepper, chutney, diced bananas, and yogurt.
9. NOTES :fat,

celery, onion, clove garlic, flour, chicken bouillon, chicken broth, milk, unsweetened applesauce, tomato paste, curry pwdr, chicken

Taken from cookeatshare.com/recipes/breezy-point-chicken-curry-92114 (may not work)