Bombay Chicken with Almonds Recipe

Ingredients (Serves 4 people)

  • 1 teaspoon Diet margarine
  • 1/4 cup Chopped almonds
  • 2 teaspoons 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 bouillon granules
  • 1 cup Boiling water
  • 1/2 cup Skim milk
  • 1 tablespoon Lemon juice
  • 1 cup Chopped, cooked chicken

Directions

  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.