Food recipes
Diabetic Bombay Chicken
Diabetic Bombay Chicken Ingredients: margarine, regular, 80% fat, composite, stick, without salt soup, chicken broth or bouillon, dry nuts, almonds spices, curry powder water, bottled, generic apples, raw, with skin m...
Diabetic Bombay Chicken
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
soup, chicken broth or bouillon, dry
nuts, almonds
spices, curry powder
water, bottled, generic
apples, raw, with skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
lemon juice, raw
mushrooms, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
Directions:
Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
Line a plate with paper towels and place almonds on the towels to drain.
Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan 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 the chicken is thoroughly heated.
Serve the Bombay Chicken immediately over brown rice.
This is a really delicious way of adding some changes to your everyday chicken.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
soup, chicken broth or bouillon, dry
nuts, almonds
spices, curry powder
water, bottled, generic
apples, raw, with skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
lemon juice, raw
mushrooms, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
Directions:
Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
Line a plate with paper towels and place almonds on the towels to drain.
Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan 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 the chicken is thoroughly heated.
Serve the Bombay Chicken immediately over brown rice.
This is a really delicious way of adding some changes to your everyday chicken.