Serves: 4
Total Calories: 134
1. 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.
2. In a medium bowl, mix soup, water and lemon juice until blended set aside.
3. 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.
4. 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.
This Saucy Chicken Bombay recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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