Breezy Point Chicken Curry

• 1/4 cup celery sliced
• 1/2 cup onions chopped
• 1 clove garlic minced
• 2 tablespoons flour, all-purpose
• 2 each chicken bouillon cubes
• 1 cup chicken broth, low salt
• 1 cup milk, skim
• 1/2 cup applesauce unsweetened
• 3 tablespoons tomato paste
• 4 tablespoons curry powder
• 3 cups chicken cooked, cubed

1. Lightly coat a non-stick skillet with cooking spray.
2. Over medium heat, saut?
3. celery, onion, and garlic until translucent.
4. Add curry powder and cook 1 minute, stirring constantly.
5. Dissolve bouillon cubes in water.
6. Put flour in a small bowl; gradually stir in bouillon to make a paste.
7. Add flour-boullion mixture, milk, applesauce, and tomato paste to skillet; cook and stir over medium heat until bubbly.
8. Stir in chicken and heat through.
9. 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.

celery, onions, garlic, flour, chicken bouillon cubes, chicken broth, milk, tomato paste, curry powder, chicken

Taken from recipeland.com/recipe/v/breezy-point-chicken-curry-40646 (may not work)