Bombay chicken with almonds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Reduced-calorie margarine |
| ¼ | cup | Chopped almonds |
| 2 | teaspoons | Curry powder, divided |
| 1 | cup | Diced, unpeeled apple |
| ½ | cup | Chopped onion |
| ½ | cup | Sliced fresh mushrooms |
| 1 | tablespoon | All-purpose flour |
| 1 | teaspoon | Chicken-flavored bouillon granules |
| 1 | cup | Boiling water |
| ½ | cup | Skim milk |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Chopped, cooked chicken |
Directions
Melt margarine in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown, stirring frequently.
Sprinkle almonds with 1 tsp curry powder; toss lightly to coat. Drain almonds on paper towels. Add apple, onion, and mushrooms to skillet; saute 5 minutes. Stir in remaining 1 tsp curry powder and flour. Cook over low heat 2 minutes, stirring frequently. 4. Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice.
Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. Add chicken; continue to cook over low heat, stirring constantly, until thoroughly heated. Yield: 5 servings Each serving amount: ½ cup Exchanges: 1 Medium-fat meat Cal 116, Fat 6gm, Carbo 9gm, Prot 8gm, Sod 38mg, Chol 12mg Source: University of Alabama at Birmingham's, All New Cookbook for Diabetics and Their Families From: Jeffrey Dean Date: 11-18-93