Serves: 4
Total Calories: 134
Cut chicken into bite-size pieces (you will have about 1 1/2 cups). Place in a medium bowl. Stir in curry powder, salt and pepper until evenly coated set aside.
In a medium bowl, mix soup, water and lemon juice until blended set aside.
In a 10-inch skillet over medium-high heat, melt butter. Add chicken and stir for 3 to 4 minutes or until browned and no longer pink in the center. Remove skillet from heat.
Stir in soup mixture. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 2 to 3 minutes or until heated through.
Serve over hot parsleyed rice and garnish with toasted sliced almonds.
This Saucy Chicken Bombay recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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