Bombay chicken with Almonds
Source The All New Cookbook for Diabetics and their Families
March 09, 2005
Makes 5 servings
Per Serving
Exchanges: 1 medium-fat meat, ½ starch
Protein: 8 g
Fat: 6 g
Carbohydrates: 9 g
Ingredients
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
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 teaspoon curry powder; toss lightly to coat. Drain almonds on paper towels.
Add apple, onion, and mushrooms to skillet; sauté 5 minutes. Stir in remaining 1 teaspoon of curry powder and flour. Cook over low heat 2 minutes, stirring frequently.
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.
