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-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
