Directions
1 In a large skillet, melt margarine over medium heat. Add almonds and cook for about 10 minutes, or until they are golden brown. Stir often.
2 Sprinkle with 1 teaspoon of the curry powder, and then toss them lightly to coat. Then, drain the almonds on paper towels.
3 Sauté the apple, onion, and mushrooms in the same skillet for 5 minutes. Stir in the remaining 1 teaspoon of curry powder and the flour. Stirring frequently, cook over low heat for 2 minutes.
4 After dissolving the bouillon granules in the boiling water, add the broth to the skillet with the milk and lemon juice.
5 Constantly stirring, continue to cook over low heat until the mixture has become smooth and thickened, roughly 5 minutes.
6 Add the chicken, and then continue to cook over low heat until it has heated thoroughly.
Additional Information
On the side, white rice or pasta that has been prepared without salt or fat makes a great addition to this recipe.
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Ingredients