DIABETIC BOMBAY CHICKEN RECIPETHIS RECIPE MAKES 5 SERVINGS
This is a very tasty and nutricious diabetic friendly recipe for Bombay Chicken
1 teaspoon lite margarine
1 teaspoon chicken-flavoured bouillon, granules
2 teaspoons curry powder, divided
1 cup diced, unpeeled apple
¼ cup chopped almonds
1 cup boiling water
½ cup skim milk
½ cup chopped onion
1 tablespoon lemon juice
½ cup sliced fresh mushrooms
1 cup chopped, cooked chicken
1 tablespoon all-purpose flour
To make the BOMBAY CHICKENMelt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
Line a plate with paper towels and place almonds on the towels to drain.
Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
Serve the Bombay Chicken immediately over brown rice
This is a really delicious way of ringing the changes on your everyday chicken.
NOTE:The rice is not included in the nutritional information for this Bombay Chicken Recipe
Nutritional Information for the Bombay Chicken
Protein: 8 g
Sodium: 38 mg
Fat: 6 g
Carbohydrates: 9 g
Exchanges: 1 Medium-Fat Meat
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