Chicken Curry
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup onion | Wash, peel and chop. |
| 1 cup green pepper | Washed, trim and chop. |
| 1/2 cup celery | Washed, trim and finely chop. |
| 1 teaspoon garlic powder | |
| 1 cup low sodium chicken broth | |
| 1 teaspoon Worcester sauce | |
| 1/4 teaspoon ground ginger | |
| 3 teaspoons curry powder | |
| 2 tablespoons diced pimento | |
| 4 cups cooked chicken | Cubed. |
| 2 cups plain nonfat yogurt | |
| 1 (12 oz.) can evaporated skim milk | |
| 1/2 cup golden raisins |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large fry pan, sauté onion, pepper, celery, and garlic in chicken broth until vegetables are soft. | |
| 2 | Add remaining ingredients. | |
| 3 | Cover over low heat, stirring constantly for approximately 15 minutes or until heated through. | Cook until internal temperature reaches 165 degrees F. |
Posted in Chicken Dinner Recipes
