Recipe: Bombay Chicken (low fat, using curry, cauliflower, carrots and chickpeas)

BOMBAY CHICKEN

"From the towers of the Taj Mahal, a dish fit for a king."

2 teaspoons corn oil
1 medium onion, minced
2 cloves garlic, minced
1 1/2 pound chicken breasts, boned skinned halved, cut into 2-inch pieces
1 tablespoon curry powder
1 cup carrots, diagonally sliced
1 cup cauliflower florets
1 1/2 cups evaporated skim milk
1/2 cup canned chickpeas, drained
1/4 cup raisins
1/2 cup frozen peas, thawed and drained
1 tablespoon cornstarch (or 1 tablespoon arrowroot powder)
2 tablespoons water

Heat the oil in a large saucepot over medium-high heat. Add the onion, garlic, and chicken and saute until the chicken is almost cooked through, abut 5 minutes.

Add the curry powder and cook for 3 more minutes.

Place the carrots and cauliflower together on a steamer and steam over boiling water for 5-6 minutes.

Remove vegetables from the heat and add to the chicken. Add the evaporated milk and cook for 5 minutes over medium heat. Add the chickpeas, raisins, and peas.

Mix together the cornstarch or arrowroot powder with the water. Add to the chicken mixture. Cook until sauce is thickened, about 3-5 minutes.

Makes 6 servings/serving size: 3-4 oz.
Source: American Diabetes Association