Bombay Chicken With Almonds (diabetic recipe)
Yield: 5 Servings
FROM: All New Cookbook for Diabetics and Their Families by the University of Alabama at Birmingham, 1988

1 tsp diet margarine
1/4 c chopped almonds
2 tsp 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 tsp 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