Bombay Chicken

Recipe for Bombay Chicken

2 teaspoon reduced-calorie margarine
2 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 teaspoon salt
2 teaspoon garlic powder
2 teaspoon chilli powder
1 teaspoon ground pepper
Green or red peppers to taste
1 and 1/2 cup boiling water
1 nad 1/2 cup diced, unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
2 cup chopped, cooked chicken (slightly cooked dont cook to perfection)
1 tablespoon all-purpose flour

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, chill powder, toss lightly to coat,
and cook for another minute or two.
4.Remove almonds to a plate lined with paper towels; let drain.
5.Add apple, onion, peppers, and mushrooms to skillet and 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 and 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, salt, garlic powder, ground pepper and other spices as to taste and continue to cook over low heat, stirring constantly,
until thoroughly heated.

Makes curry chicken can be eaten with rice or bread.

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Repeat.........