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Bombay Chicken

Prep Time: 15 Minutes - Cost: $
Servings: 5 - Difficulty Level: 2
Ratings Rating: 4.67, 6 Votes | Read Comments
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  • 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


  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)
Protein:8 g
Sodium: 38 mg
Fat: 6 g
Carbohydrates: 9 g
Exchanges: 1 Medium-Fat Meat

Source: The Diabetic Newsletter

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