Bombay Chicken With Almondscurries, diabetic, main dish, poultry 1 teaspoon reduced-calorie margarine 1/4 cup chopped almonds 2 teaspoon curry powder, divided 1 cup diced, unpeeled apple 1/2 cup chopped onion 1/2 cup sliced fresh mushrooms 1 tablespoon all-purpose flour 1 teaspoon chicken-flavored bouillon granules 1 cup boiling water 1/2 cup skim milk 1 tablespoon lemon juice 1 cup chopped, cooked chicken 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 |
