Low Carb Almond Spiced Chicken

Chicken pieces cooked with almonds in a tasty sauce with curry powder and vegetables.

Ingredients

1 tsp Margarine, 80% fat, unsalted, tub
1/4 cup sliced almonds, chopped
2 tsp curry powder, divided
1 cup chopped apples, unpeeled, diced
1/2 cup fresh chopped onion
1/2 cup fresh mushroom slices
1 tbsp white all purpose flour
1 tsp chicken bouillon
1 cup water, boiling
1/2 cup fat free milk
1 tbsp fresh lemon juice
1 cup cooked chicken breast, diced

Directions


1 In a large skillet, melt margarine over medium heat. Add almonds and cook for about 10 minutes, or until they are golden brown. Stir often.
2 Sprinkle with 1 teaspoon of the curry powder, and then toss them lightly to coat. Then, drain the almonds on paper towels.
3 Sauté the apple, onion, and mushrooms in the same skillet for 5 minutes. Stir in the remaining 1 teaspoon of curry powder and the flour. Stirring frequently, cook over low heat for 2 minutes.
4 After dissolving the bouillon granules in the boiling water, add the broth to the skillet with the milk and lemon juice.
5 Constantly stirring, continue to cook over low heat until the mixture has become smooth and thickened, roughly 5 minutes.
6 Add the chicken, and then continue to cook over low heat until it has heated thoroughly.

5 servings 9.5g Carb per serving