Breezy Point Chicken Curry

Recipe Ingredients

1/4 cup	27g / 1oz	Sliced celery
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - minced
2 tablespoons	30ml	Flour
2		Chicken bouillon cubes
1 cup	237ml	Low sodium chicken broth
1 cup	237ml	Skim milk
1/2 cup	118ml	Unsweetened applesauce
3 tablespoons	45ml	Tomato paste
4 tablespoons	60ml	Curry powder
3 cups	187g / 6.6oz	Cooked chicken - cubed

Recipe Instructions

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. 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.

Recipe By: Tidewater on the Half Shell p159 (modified)

Source:
the California Culinary Academy

Rating

Average rating:

8 (2 votes)

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