Recipe - Bombay Chicken With Almonds

1 teaspoon Reducedcalorie margarine
One fourth cup Chopped almonds
2 teaspoon Curry powder, divided
1 cup Diced, unpeeled apple
One half cup Chopped onion
One half cup Sliced fresh mushrooms
1 tablespoon Allpurpose flour
1 teaspoon Chickenflavored bouillon
granules
1 cup Boiling water
One half cup Skim milk
1 tablespoon Lemon juice
1 cup 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: One half cup Exchanges: 1 Mediumfat 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: 111893

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