Creamy Chicken Curry Potato Topping
Ingredients
- 1 cup celery, chopped
- ¼ cup onion, chopped
- 1 tablespoon vegetable oil
- 1/3 cup flour
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- Dash ground pepper
- 1 ½ cups chicken broth
- ½ cup low-fat milk
- 12 oz. cooked, diced chicken or turkey
- 6 Washington Russet potatoes, hot (baked)
Directions
Sauté celery and onion in oil until crisp-tender. Add flour, curry powder, salt and pepper; cook and stir 1 minute. Slowly add broth until a smooth paste forms. Add milk; cook and stir until thickened and smooth. Add chicken or turkey; heat thoroughly.
Cut or pierce tops of potatoes lengthwise, squeeze ends and push toward center. Spoon sauce over potatoes. Variation: Add ½ cup golden raisins, if desired.
Nutrition Facts
Nutritional Analysis per serving: 422 calories, 28 g protein, 5.8 g fat, (13% of calories from fat), 66.6 g carbohydrates, 50 mg cholesterol, 6.2 g fiber, 547 mg sodium.
