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 ts 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip