Bombay Chicken With Almonds Recipe

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Bombay Chicken with Almonds

Estelle Skelton


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1 tsp
1/4 c
almonds, chopped
2 tsp
curry powder
1 c
apples, unpeeled and diced
1/2 c
onion, chopped
1/2 c
mushrooms, sliced
1 Tbsp
all purpose flour
1 tsp
chicken bouillon granules
1 c
boiling water
1/2 c
1 Tbsp
lemon juice
1 c
chicken, cooked and chopped


1Melt margarine in a large skillet over medium heat; add almonds.
2Cook 10 minutes or until almonds are golden brown, stirring frequently.
3Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat and drain on paper towels.
4Add apple, onion, and mushrooms to skillet; saute 5 minutes.
5Stir in remaining 1 teaspoon curry powder and flour; Cook over low heat 2 minutes, stirring frequently.
6Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice.
7Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
8Add chicken; continue to cook over low heat, stirring constantly, until thoroughly heated.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy