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 vegan chicken broth
1 teaspoon soy sauce
1/4 teaspoon ground ginger
3 teaspoons curry powder
2 tablespoons diced pimento
4 cups cooked meatless chicken pieces.	Cubed.
2 cups plain nonfat yogurt	For vegan: use vegan Greek yogurt.
1 (12 oz.) can evaporated skim milk	For vegan: use soy milk or coconut 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.