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
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
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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)
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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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
Bombay Chicken With Almonds Recipe brought to you by Recipes To-Go