Recipe: Breezy Point Chicken Curry

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