• 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.

Recipe Yield: Prep Time: 15 Minutes - Cost: $ ``Servings: 5 - Difficulty Level: 2

Nutritional Information Per Serving:

Calories: 116
Fat: 6 grams
Sodium: 38 milligrams
Protein: 8 grams
Carbohydrates: 9 grams

Diabetic Exchanges

1 Medium-Fat Meat

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