Bombay Chicken

Makes 5 servings

Ingredients

  • 1 tsp reduced-calorie margarine
  • 1 tsp chicken-flavored bouillon, granules
  • 1/4 cup chopped almonds
  • 2 tsp curry powder, divided
  • 1 cup boiling water
  • 1 cup diced, unpeeled apple
  • 1/2 cup skim milk
  • 1/2 cup chopped onion
  • 1 Tbs. lemon juice
  • 1/2 cup sliced fresh mushrooms
  • 1 cup chopped, cooked chicken
  • 1 Tbs. all-purpose flour


Directions

  • 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, and cook for another minute or two;
  • Remove almonds to a plate lined with paper towels;
  • Let drain;
  • Add apple, onion, and mushrooms to skillet and saut√© 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 and add to skillet with milk and lemon juice;
  • Cook over low heat 5 minutes or until smooth and thickened, stirring constantly;
  • Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated.


Calories: 116
Protein: 8 grams
Sodium: 38 mg
Fat: 6 grams
Carbohydrates: 9 grams
Exchanges: 1 Medium-Fat Meat

© Michelle Anderson 2005 - 2015