Bombay Chicken with Almonds

Directions

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.

Drain almonds on paper towels.

Add apple, onion, and mushrooms to skillet; sauté 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.