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
A Recipe for
Bombay Chicken With Almonds
Vengeance is a dish that can be eaten colld. |
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| Miguel de Cervantes, Don Quixote |
This Recipe for Bombay Chicken With Almonds is one of thousands in the Recipes-to-go Diabetic Cookbook.
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This is a recipe for Bombay Chicken With Almonds from the recipe cookbook of Recipes-to-go (Diabetic)
Herb Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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| Albert Einstein (1879-1955) |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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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
Serves: 5
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