Recipe for Bombay Chicken With Almonds


1 teaspoon reduced-calorie margarine
1/4 cup chopped almonds
2 teaspoon curry powder, divided
1 cup diced, unpeeled apple
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 tablespoon all-purpose flour
1 teaspoon chicken-flavored bouillon granules
1 cup boiling water
1/2 cup skim milk
1 tablespoon lemon juice
1 cup chopped, cooked chicken


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 tsp curry powder; toss lightly to coat. Drain almonds on paper towels. Add apple, onion, and mushrooms to skillet; saute 5 minutes. Stir in remaining 1 tsp curry powder and flour. Cook over low heat 2 minutes, stirring frequently. 4. 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. Yield: 5 servings

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