Bombay Chicken With Almonds Recipe

Yields: 5 servings

Ingredients

• 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 li>
• 1 Tablespoon lemon juice
• 1 cup chopped, cooked chicken breast

Preparation:

1. Melt margarine in a large skillet over medium heat; add almonds.
2. Cook 10 minutes or until almonds are golden brown, stirring frequently.
3. Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat. Drain almonds on paper towels.
4. Add apple, onion, and mushrooms to skillet; saute 5 minutes. Stir in remaining 1 teaspoon curry powder and flour.
5. Cook over low heat 2 minutes, stirring frequently.
6. Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice.
7. 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.

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Nutritional Information: (about 116 calories, 8 grams protein, 6 grams
fat, 9 grams carbohydrate, 12 milligrams cholesterol, and 38
milligrams sodium per serving).

Source: "University of Alabama at Birmingham's, All New Cookbook for Diabetics and Their Families "

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.