Bombay Chicken with Almonds
Yield: 1 servings
1 ts Reduced-calorie margarine 1 t Chicken-flavored bouillon
1/4 c Chopped almonds -granules
2 ts Curry powder, divided 1 c Boiling water
1 c Diced, unpeeled apple 1/2 c Skim milk
1/2 c Chopped onion 1 tb Lemon juice
1/2 c Sliced fresh mushrooms 1 c Chopped, cooked chicken
1 tb All-purpose flour
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.
441 ts Reduced-calorie margarine 1 t Chicken-flavored bouillon
1/4 c Chopped almonds -granules
2 ts Curry powder, divided 1 c Boiling water
1 c Diced, unpeeled apple 1/2 c Skim milk
1/2 c Chopped onion 1 tb Lemon juice
1/2 c Sliced fresh mushrooms 1 c Chopped, cooked chicken
1 tb All-purpose flour
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.
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