BREEZY POINT CHICKEN CURRY
1/4 cup sliced celery
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons flour
2 chicken bouillon cubes
1 cup low sodium chicken broth
1 cup skim milk
1/2 cup unsweetened applesauce
3 tablespoons tomato paste
4 tablespoons curry powder
3 cups cubed cooked chicken
FOR SERVING:
hot cooked rice
condiments: crumbled turkey bacon, raisins, toasted coconut, chopped peanuts, chopped hard-boiled eggs, diced bell pepper, chutney, diced bananas, and yogurt.
Lightly coat a non-stick skillet with cooking spray. Over medium heat, saute 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-bouillon mixture, milk, applesauce, and tomato paste to skillet; cook and stir over medium heat until bubbly.
Stir in chicken and heat through.
TO SERVE:
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.
Servings: 8
Adapted from source: Tidewater on the Half Shell by The Junior League of Norfolk-Virginia Beach
1/4 cup sliced celery
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons flour
2 chicken bouillon cubes
1 cup low sodium chicken broth
1 cup skim milk
1/2 cup unsweetened applesauce
3 tablespoons tomato paste
4 tablespoons curry powder
3 cups cubed cooked chicken
FOR SERVING:
hot cooked rice
condiments: crumbled turkey bacon, raisins, toasted coconut, chopped peanuts, chopped hard-boiled eggs, diced bell pepper, chutney, diced bananas, and yogurt.
Lightly coat a non-stick skillet with cooking spray. Over medium heat, saute 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-bouillon mixture, milk, applesauce, and tomato paste to skillet; cook and stir over medium heat until bubbly.
Stir in chicken and heat through.
TO SERVE:
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.
Servings: 8
Adapted from source: Tidewater on the Half Shell by The Junior League of Norfolk-Virginia Beach
MsgID: 371194
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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