Bombay Chicken With Almonds Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
-Patricia McKenna-BJDJ46B,
1 tsp: Diet margarine,
1/4 cup: Chopped almonds,
2 tsp: Curry powder, divided
1 cup: Diced, unpeeled apple
1/2 cup: Chopped onion,
1/2 cup: Sliced fresh mushrooms,
1 tbsp: All-purpose flour,
1 tsp: Chicken bouillon granules,
1 cup: Boiling water,
1/2 cup: Skim milk,
1 tbsp: Lemon juice,
1 cup: Chopped, cooked chicken
Directions:
Melt margarine in a large skillet over medium heat; add almonds. Cook
10 minutes or until almonds are golden brown, stirring frequently.
Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat.
Drain almonds on paper towels. Add apple, onion, and mushrooms to
skillet; saute 5 minutes. Stir in remaining 1 teaspoon curry powder
and flour. Cook over low heat 2 minutes, stirring frequently.
Dissolve bouillon granules in boiling water; add to skillet with milk
and lemon juice. 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. PER SERVING:
1/2 cup = calories - 116, carbohydrate - 9 g., protein - 8 g., fat -
6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges -
1 Medium-fat Meat 1/2 Starch FROM: All New Cookbook for Diabetics and
Their Families by the University of Alabama at Birmingham copyright
1988
Source from luhu.jp
10 minutes or until almonds are golden brown, stirring frequently.
Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat.
Drain almonds on paper towels. Add apple, onion, and mushrooms to
skillet; saute 5 minutes. Stir in remaining 1 teaspoon curry powder
and flour. Cook over low heat 2 minutes, stirring frequently.
Dissolve bouillon granules in boiling water; add to skillet with milk
and lemon juice. 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. PER SERVING:
1/2 cup = calories - 116, carbohydrate - 9 g., protein - 8 g., fat -
6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges -
1 Medium-fat Meat 1/2 Starch FROM: All New Cookbook for Diabetics and
Their Families by the University of Alabama at Birmingham copyright
1988
Source from luhu.jp