BOMBAY CHICKEN
List of Ingredients
BOMBAY CHICKEN
Servings: 5 (1/2 cup each)
INGREDIENTS:
1 teaspoon reduced-calorie 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 cup chopped, cooked chicken
1 tablespoon all-purpose flour
DIRECTIONS:
1. Melt margarine in a large skillet over medium heat; add almonds.
2. Cook 10 minutes or until almonds are golden brown; stirring frequently.
3. Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat,
and cook for another minute or two.
4. Remove almonds to a plate lined with paper towels; let drain.
5. Add apple, onion, and mushrooms to skillet and saute 5 minutes.
6. Stir in remaining 1 teaspoon curry powder and flour.
7. Cook over low heat 2 minutes, stirring frequently.
8. Dissolve bouillon granules in boiling water and add to skillet 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
thoroughly heated.
Nutritional Information:
Calories: 116; Protein: 8 grams; Sodium: 38 mg;
Fat: 6 grams ; Carbohydrates: 9 grams
Exchanges: 1 medium-fat meatRecipe
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