Diabetic Bombay Chicken Recipes

DIABETIC BOMBAY CHICKEN

Steps:

• 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.

BOMBAY CHICKEN

Steps:

• In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

A-1 BOMBAY CHICKEN

Steps:

• Prepare/measure all ingredients first.
• Mix flour, salt and pepper and coat chicken.
• Melt margaine in Wok over medium high heat.
• Brown chicken and set aside.
• Reduce heat to medium.
• Do NOT clean Wok.
• Cook onion in Wok until tender but not brown.
• Add raisins and heat until they puff.
• Add curry and stir until mixed.
• Stir in rice, coconut and peanuts.
• Mix well.
• Add water.
• Spoon rice mixture into ungreased baking dish.
• Place chicken on top - skin side up.
• Bake at 350F about 45 min or until chicken is cooked.
• Serve in baking dish.

POT-ROAST BOMBAY CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.