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Breezy Point Chicken Curry

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      Title: BREEZY POINT CHICKEN CURRY
 Categories: Freezes wel, Low fat, Chicken/pou
      Yield: 8 Servings
 
    1/4 c  Sliced celery
    1/2 c  Chopped onion
      1    Clove garlic -- minced
      2 tb Flour
      2    Chicken bouillon cube
      1 c  Water
      1 c  Skim milk
    1/2 c  Unsweetened applesauce
      3 tb Tomato paste
      4 tb Curry powder
      3 c  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
  
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  NOTES : 9/94 Jennifer liked this as individual frozen servings over
  rice. I froze them in the serving dishes then removed them from the
  dishes into individual twist tie bags to save space in her little
  freezer. She would pop one out of its bag and into a dish and zap it.
  Nutr. Assoc. : 2516 0 0 0 0 0 0 0 0 0 0
  
  Recipe By     : Tidewater on the Half Shell p159 (modified)
  
  From:                                 Date:
 
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