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Bombay Chicken with Almonds Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

-Patricia McKenna-BJDJ46B 1 ts Diet margarine

1/4 c Chopped almonds

2 ts Curry powder, divided

1 c Diced, unpeeled apple

1/2 c Chopped onion

1/2 c Sliced fresh mushrooms

1 tb All-purpose flour

1 ts Chicken bouillon granules

1 c Boiling water

1/2 c Skim milk

1 tb Lemon juice

1 c Chopped, cooked chicken

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

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<h1>Bombay Chicken with Almonds</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Patricia McKenna-BJDJ46B 1 ts Diet margarine <P>1/4 c Chopped almonds <P>2 ts Curry powder, divided <P>1 c Diced, unpeeled apple <P>1/2 c Chopped onion <P>1/2 c Sliced fresh mushrooms <P>1 tb All-purpose flour <P>1 ts Chicken bouillon granules <P>1 c Boiling water <P>1/2 c Skim milk <P>1 tb Lemon juice <P>1 c Chopped, cooked chicken <P>Melt margarine in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown, stirring frequently. <P>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 - <P>6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges - <P>1 Medium-fat Meat 1/2 Starch FROM: All New Cookbook for Diabetics and <P>Their Families by the University of Alabama at Birmingham copyright 1988 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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