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, and cook for another minute or two. Remove almonds to a plate lined with paper towels; let drain.

Add apple, onion, and mushrooms to skillet and 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 and add to skillet with milk and lemon juice. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.