Recipe of Bombay Chicken with Almonds - Food Recipes

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Title: Bombay Chicken with Almonds
Categories : Diabetic, Poultry, Main dish, Curries
Serving size: 1 servings 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, 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.
Serving size: 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