Diabetic Bombay Chicken

This is a very tasty and nutricious diabetic friendly recipe for Bombay Chicken. Serve it over brown rice.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon light margarine
• 1  teaspoon  chicken-flavored bouillon, granules
• 1⁄4 cup  chopped  almonds
• 2  teaspoons curry powder, divided
• 1  cup boiling water
• 1  cup  diced unpeeled apple
• 1⁄2 cup skim milk
• 1⁄2 cup  chopped onion
• 1  tablespoon lemon juice
• 1⁄2 cup  sliced fresh mushrooms
• 1 1⁄2 cups  chopped  cooked chicken
• 1  tablespoon all-purpose flour

Directions

1. Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
2. Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
3. Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
4. Line a plate with paper towels and place almonds on the towels to drain.
5. Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
6. Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
7. Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
8. Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
9. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
10. Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
11. Serve the Bombay Chicken immediately over brown rice.
12. This is a really delicious way of adding some changes to your everyday chicken.