Bombay Chicken with Almonds

Source: Angela Lowry

1 tsp margarine

1/4 cup Chopped almonds

2 tsp Curry powder, divided

1 cup Chicken or vegetable broth

1 cup Diced, unpeeled apple or pear

1/2 cup  milk substitute

1/2 cup Chopped onion

1 Tbsp Lemon juice

1/2 cup Sliced fresh mushrooms

1 cup Chopped, cooked chicken

1 Tbsp gluten free flour

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; sauté 5 minutes. Stir in remaining 1 tsp. curry powder and flour. Cook over low heat 2 minutes, stirring frequently. Add to skillet broth, 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.