Bombay Chicken With Almonds

Recipe Ingredients

1 teaspoon	5ml	Diet margarine
1/4 cup	23g / 0.8oz	Chopped almonds
2 teaspoons	10ml	Curry powder - divided
1 cup	146g / 5.1oz	Diced - unpeeled apple
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	118ml	Sliced fresh mushrooms
1 tablespoon	15ml	All-purpose flour
1 teaspoon	5ml	Chicken bouillon granules
1 cup	237ml	Boiling water
1/2 cup	118ml	Skim milk
1 tablespoon	15ml	Lemon juice
1 cup	62g / 2.2oz	Chopped - cooked chicken

Recipe Instructions

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.

Source:
Mario Batali

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