Title: Bombay chicken with almonds
 Categories: Diabetic, Poultry, Main dish, Curries
      Yield: 1 Servings
 
      1 ts Reduced-calorie 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 t  Chicken-flavored 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 tsp 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 tsp curry powder and flour. Cook
  over low heat 2 minutes, stirring frequently. 4. 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. Yield: 5 servings Each serving
  amount: 1/2 cup Exchanges: 1 Medium-fat meat Cal 116, Fat 6gm, Carbo
  9gm, Prot 8gm, Sod 38mg, Chol 12mg Source: University of Alabama at
  Birmingham's, All New Cookbook for Diabetics and Their Families
  
  From: Jeffrey Dean                    Date: 11-18-93