Bombay chicken with almonds
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Bombay chicken with almonds
  Chicken    Almonds    Diabetic    Poultry  
Last updated 6/12/2012 12:55:35 AM. Recipe ID 17510. Report a problem with this recipe.
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      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
      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

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Recipe ID 17510 (Apr 03, 2005)

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