Diabetic Bombay Chicken Food

CHICKEN SCAMPI (DIABETIC)

Steps:

• Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.
• Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).
• HEAT frypan, cook chicken until lightly golden brown and cooked.
• HINT: Cook in small batches and keep warm until sauce is made.
• After chicken is cooked heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant, but not browned.
• Add the remaining white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil.
• Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.
• ENJOY!

BOMBAY CHICKEN

Steps:

• Melt half the butter in a skillet over medium heat.
• Brown chicken about 3 minutes on each side. Remove chicken from skillet, reserving butter.
• Add onion, garlic, and remaining butter and cook about 5 minutes. Return chicken to skillet; add spices, tomatoes, broth, and wine. Cook 15 minutes more.
• Add cashews and coconut. Cover and cook on low till done.
• Mix cream and cornstarch together; stir slowly into chicken mixture. Heat to boiling, stirring constantly, then reduce heat to low and simmer 5 minutes or till thickened.

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 resealable plastic bag, combine the first 11 ingredients.
• Add the chicken and seal bag and turn to coat.
• Refrigerate overnight.
• Rub grill rack with oil or coat with cooking spray before starting the grill.
• Drain and discard marinade.
• Grill chicken, covered, over medium-hot heat for 15 minutes.
• Turn and grill 10-15 minutes longer or until juices run clear.

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°.

DIABETIC CHICKEN GUMBO

Steps:

• Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
• Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
• Add the tomatoes, corn, and okra and simmer for 15 minutes.
• In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
• Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.