Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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