Bombay Chicken with Almonds
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apples, unpeeled and diced
chicken bouillon granules
chicken, cooked and chopped
Melt margarine in a large skillet over medium heat; add almonds.
Cook 10 minutes or until almonds are golden brown, stirring frequently.
Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat and drain on paper towels.
Add apple, onion, and mushrooms to skillet; saute 5 minutes.
Stir in remaining 1 teaspoon curry powder and flour; Cook over low heat 2 minutes, stirring frequently.
Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice.
Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
Add chicken; continue to cook over low heat, stirring constantly, until thoroughly heated.