Bombay Chicken With Almonds from Healthy Diabetic Recipes

Bombay Chicken With Almonds Recipe

Recipe Ingredients:

1 tsp Reduced-calorie margarine
1/4 cup Chopped almonds
2 tsp Curry powder, divided
1 cup Diced, unpeeled apple
1/2 cup Chopped onion
1/2 cup Sliced fresh mushrooms
1 tbsp All-purpose flour
1 tsp Chicken-flavored bouillon granules
1 cup Boiling water
1/2 cup Skim milk
1 tbsp Lemon juice
1 cup Chopped, cooked chicken

Recipe Instructions:

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: 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

Servings: 1

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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