Bombay Chicken With Almondschicken, low-cal 1 teaspoon diet 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 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 teaspoon 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 teaspoon 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. PER SERVING: 1/2 cup = calories - 116, carbohydrate - 9 g., protein - 8 g., fat - 6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges - 1 Medium-fat Meat 1/2 Starch FROM: All New Cookbook for Diabetics and Their Families by the University of Alabama at Birmingham copyright 1988 |
