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 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