Diabetic Bombay Chicken

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

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Steps

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Melt the margarine in a large frying pan [skillet] over medium heat.

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Add the almonds.

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Cook the almonds for approximately 10 minutes until they are golden brown.

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Stirring frequently to prevent burning.

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Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated cook for an additional 2 minutes.

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Line a plate with paper towels and place almonds on the towels to drain.

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Add the apple , onion , and mushrooms to the frying pan and saute for 5 minutes.

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Stir the remaining 1 teaspoon curry powder and flour into the apple / mushroom mixture.

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Cook over low heat for 2 minutes , stirring frequently , to prevent burning.

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Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.

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Cook over low heat 5 minutes or until smooth and thickened , stirring constantly.

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Add chicken and continue to cook over low heat , stirring constantly , until the chicken is thoroughly heated.

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Serve the bombay chi.

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Ingredients

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light margarine, bouillon, almonds, curry powder, boiling water, apple, skim milk, onion, lemon juice, fresh mushrooms, cooked chicken, all-purpose flour