Bombay Chicken

Prep Time: 15 Minutes - Cost: $ Servings: 5 - Difficulty Level: 2 Ratings | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Share |

Ingredients

• 1 teaspoon reduced-calorie margarine
• 1 teaspoon chicken-flavored bouillon, granules
• 1/4 cup chopped almonds
• 2 teaspoons curry powder, divided
• 1 cup boiling water
• 1 cup diced, unpeeled apple
• 1/2 cup skim milk
• 1/2 cup chopped onion
• 1 tablespoon lemon juice
• 1/2 cup sliced fresh mushrooms
• 1 cup chopped, cooked chicken
• 1 tablespoon all-purpose flour

Directions

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, and cook for another minute or two.
4. Remove almonds to a plate lined with paper towels; let drain.
5. Add apple, onion, and mushrooms to skillet and saute 5 minutes.
6. Stir in remaining 1 teaspoon curry powder and flour.
7. Cook over low heat 2 minutes, stirring frequently.
8. Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice.
9. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
10. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated.

Nutritional Information (Per Serving) Calories: 116 Protein: 8 g Sodium: 38 mg Fat: 6 g Carbohydrates: 9 g Exchanges: 1 Medium-Fat Meat Source: The Diabetic Newsletter