From Paulette Vickery's Recipe Collection

WW: CHICKEN CURRY

main dish, poultry

1 tablespoon olive oil
2 each onions, chopped
2 tablespoon flour
2 tablespoon curry powder
1 cup chicken broth
1 cup unsweetened apple sauce
2 each apples, cored, diced
4 tablespoon raisins
3 cup cooked diced chicken
1/2 cup skim milk
4 cup hot cooked brown rice

Heat oil in a large nonstick sauce pan. Add onion, and cook stirring as needed until tender, about 5 minutes. Add flour and curry. Cook, stirring constantly, until the flour is lightly browned, about 1 minute. Add broth, apple sauce, diced apple, and raisins. Bring to a boil stirring constantly. Reduce the heat, and simmer covered, stirring as needed, until slightly thickened, about 10 minutes. Stir in chicken and milk, and cook until heated through, about 3 minutes. Serve the rice topped with the chicken curry. Per serving calories 538, total fat 11 G, saturated fat 2 G, cholesterol 73 MG, sodium 123 MG, carbohydrate 77 G, fiber 8 G, protein 35 G, calcium 108 MG, points 10.

Yield: 4 servings



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