1/4 c  Sliced celery
1/2 c  Chopped onion
1    Clove garlic -- minced
2 tb Flour
2    Chicken bouillon cubes
1 c  Low sodium chicken broth
1 c  Skim milk
1/2 c  Unsweetened applesauce
3 tb Tomato paste
4 tb Curry powder
3 c  Cooked chicken -- cubed

Lightly coat a non-stick skillet with cooking spray. Over medium heat,
saut=E9 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

Tidewater on the Half Shell p159 (modified)