Bombay Chicken With Almonds
Ingredients
1 tsp. reduced calorie margarine
1/4 C. chopped almonds
1 tsp. curry powder, divided
1 C. apple, diced, unpeeled
1/2 C. chopped onion
1/2 C. mushrooms, fresh, sliced
1 Tbsp. all purpose flour
1 tsp. chicken flavored bouillon granules
1 C. boiling water
1/2 C. skim milk
1 Tbsp. lemon juice
1 C. chicken, cooked, chopped
Cooking 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 tsp. curry powder; toss lightly to coat. Drain almonds on paper towels. Add apple, onion, and mushrooms to skillet, and sauté 5 minutes. Stir in remaining 1 tsp. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)