Bombay chicken with almonds
Yield: 1 servings
Ingredients:
- 1 ts Reduced-calorie margarine 1 t Chicken-flavored bouillon
- 1/4 c Chopped almonds -granules
- 2 ts Curry powder divided 1 c Boiling water
- 1 c Diced unpeeled apple 1/2 c Skim milk
- 1/2 c Chopped onion 1 tb Lemon juice
- 1/2 c Sliced fresh mushrooms 1 c Chopped cooked chicken
- 1 tb All-purpose flour Melt margarine in a large skillet over medium heat; add almonds. Cook
- 10 minutes or until almonds are golden brown
Instructions:
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: 1/2 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
