1/4 cup sliced celery
1/2 cup chopped onion
1 clove garlic -- minced
2 tbsp flour
2 chicken bouillon cube
1 cup water
1 cup skim milk
1/2 cup unsweetened applesauce
3 tbsp tomato paste
4 tbsp curry powder
3 cup cooked chicken -- cubed
Directions
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
~ - - - - - - - - - - - - - - - - -
NOTES : 9/94 Jennifer liked this as individual frozen servings over
rice. I froze them in the serving dishes then removed them from the
dishes into individual twist tie bags to save space in her little
freezer. She would pop one out of its bag and into a dish and zap it.
Nutr. Assoc. : 2516 0 0 0 0 0 0 0 0 0 0
Recipe By : Tidewater on the Half Shell p159 (modified)
From: Date:
Servings: 8 servings
Breezy Point Chicken Curry Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have traced the existence of recipes way back into distant history, in truth as far as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these old cookbooks were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient Romans used a good variety of aromatic flavors, including some that we all recognise such as thyme, rue and parsley. Over the following few centuries, the upper-class families of the West tried to lay on the most exotic meals, and as a result the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Breezy Point Chicken Curry recipe.
