Curry Chicken (2009.16)

I love chicken - and its healthy - so I usually try it many different ways so I don't get tired of it.
Well, Saturday, Rayann and I had Simply Thai - red curry with chicken - good stuff though a bit hot at a 3 for my liking.
So, I made some curry. Not the best, not even in the top 10, needed some other stuff - don't know what - coconut milk, thai basil, something, garlic, but it is healthy...

1 large apple, chopped (I used an American Cameo because they were on sale at Kroger)
1/4 cup chopped green onions
1 T curry powder (I used Jamaican curry, and there is not any heat in it, note for next time)
1 T water
1 cup skim milk
2 T chopped fresh parsley (from my newly planted herb window box)
1/2 can cream of mushroom soup (do not dilute it)
2 cups chopped cooked chicken
1/2 ff plain yogurt

Cook first 4 covered over medium heat till onions are tender. Add milk-chicken - stirring well and cook for 10 minutes. Take off heat and add in the yogurt.
I used the healthier mushroom soup, but then used 1% milk, so the count should be about the same:
118 cal, 1 fiber, 3 fat, 13 protein, 209 sodium, 28 cholesterol - in 1/2 cup. Serve over sticky rice or a whole grain.