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Recipes  |
Diabetic Indian Chicken
1 teaspoon low calorie margarine 1 teaspoon chicken-flavored bouillon granules 1/4 cup chopped almonds 2 teaspoons Curry Powder Medium Heat, 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 cup chopped, cooked chicken 1 tablespoon all-purpose flour Directions: 1. Melt margarine in a large skillet over medium heat. 2. Add almonds and cook 10-12 minutes or until almonds are golden brown and stir frequently 3. Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat, and cook for another 1-3 minutes 4. Remove almonds to a plate lined with paper towels and allow to drain 5. Add apple, onion and mushrooms to skillet and saute 4-6 minutes 6. Stir in remaining 1 teaspoon curry powder and flour 7. Cook over low heat 2-3 minutes while stirring 8. Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice 9. Cook over low heat 5-6 minutes or until smooth and thickened while stirring constantly 10. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated Serves: 5 Calories: 129 Protein: 9g Sodium: 42mg Fat: 10g Carbohydrates: 10g Cholesterol: 41mg |
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