 |
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; saute 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. |
 |
|
 |
|