- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Bombay Chicken



  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
Fat: 6 grams
Sodium: 38 miligrams
Protein: 8 grams
Carbohydrates: 9 grams

Diabetic Exchanges

1 Medium-Fat Meat

Source: The Diabetic Newsletter