MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BOMBAY CHICKEN WITH ALMONDS
  Categories: Chicken, Low-cal
       Yield: 5 servings
  
            -Patricia McKenna-BJDJ46B
       1 ts Diet margarine
     1/4 c  Chopped almonds
       2 ts Curry powder, divided
       1 c  Diced, unpeeled apple
     1/2 c  Chopped onion
     1/2 c  Sliced fresh mushrooms
       1 tb All-purpose flour
       1 ts Chicken bouillon granules
       1 c  Boiling water
     1/2 c  Skim milk
       1 tb Lemon juice
       1 c  Chopped, cooked chicken
  
   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.
   Drain almonds on paper towels. Add apple, onion, and mushrooms to
   skillet; saute 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; 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. PER SERVING:
   1/2 cup = calories - 116, carbohydrate - 9 g., protein - 8 g., fat -
   6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges -
   1 Medium-fat Meat 1/2 Starch FROM: All New Cookbook for Diabetics and
   Their Families by the University of Alabama at Birmingham copyright
   1988
  
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