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Melt margarine in a large skillet over medium heat; add almonds. |
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Cook 10 minutes or until almonds are golden brown, stirring frequently. |
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Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat. |
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Drain almonds on paper towels. |
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Add apple, onion, and mushrooms to skillet; saute 5 minutes. |
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Stir in remaining 1 teaspoon curry powder and flour. |
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Cook over low heat 2 minutes, stirring frequently. |
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Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice. |
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Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. |
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Add chicken; continue to cook over low heat, stirring constantly, until thoroughly heated. |
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