Breezy Point Chicken Curry Recipe - Cooking Index
Breezy Point Chicken Curry Recipe - Cooking Index
| 1/4 cup | Sliced celery | |
| 1/2 cup | Chopped onion | |
| 1 x | 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, 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
Average rating:
8 (2 votes)
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