Bombay Chicken with Almonds

• 1 teaspoon margarine
• 1/4 cup almonds chopped
• 2 teaspoons curry powder divided
• 1 cup apples diced,
• 1/2 cup onions chopped
• 1/2 cup mushrooms fresh, sliced
• 1 tablespoon flour, all-purpose
• 1 teaspoon chicken bouillon, powdered
• 1 cup water boiling
• 1/2 cup milk, skim
• 1 tablespoon lemon juice
• 1 cup chicken cooked, chopped

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

margarine, almonds, curry powder, apples, onions, mushrooms, flour, chicken bouillon, water boiling, milk, lemon juice, chicken

Taken from recipeland.com/recipe/v/bombay-chicken-almonds-5649 (may not work)