BOMBAY CHICKEN WITH ALMONDS

• -Patricia Mc Kenna-BJDJ4 6 B
• 1 ts Diet 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 ts Chicken 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 teaspoon 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 teaspoon curry powder

and flour. Cook over low heat 2 minutes, stirring frequently.

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.
PER SERVING:

1/2 cup = calories - 116, carbohydrate - 9 g., protein - 8 g., fat -

6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges -

1 Medium-fat Meat 1/2 Starch
FROM:
All New Cookbook for Diabetics and

Their Families by the University of Alabama at Birmingham copyright

1988