Instructions: Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1 1/2 C. of the apple juice; bring to a boil.

Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes).

Lift chicken from pan; arrange on a warm platter. Keep warm.

Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened.

Pour over chicken. The sauce also tastes good poured over baked potato or rice.

Serving Ideas : Serve with rice or baked potatoes.

NOTES : This was delicious. We served it with hot cooked rice.

This was our dinner tonight and we thought it a wonderful dish. We served it with rice and broccoli. It is also fairly low-fat.

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