Diabetic Bombay Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon light margarine
• 1 teaspoon chicken-flavored bouillon, granules
• 1/4 cup chopped almonds
• 2 teaspoons curry powder, divided
• 1 cup boiling water
• 1 cup diced unpeeled apple
• 1/2 cup skim milk
• 1/2 cup chopped onion
• 1 tablespoon lemon juice
• 1/2 cup sliced fresh mushrooms
• 1 1/2 cups chopped cooked chicken
• 1 tablespoon all-purpose flour

Recipe

• 1 melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
• 2 cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
• 3 sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated cook for an additional 2 minutes.
• 4 line a plate with paper towels and place almonds on the towels to drain.
• 5 add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
• 6 stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
• 7 cook over low heat for 2 minutes, stirring frequently, to prevent burning.
• 8 dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan 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 the chicken is thoroughly heated.
• 11 serve the bombay chicken immediately over brown rice.
• 12 this is a really delicious way of adding some changes to your everyday chicken.