1/4  Cup           sliced celery
     1/2  Cup           chopped onion
   1      Clove         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,
sautC) 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