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    Bombay Chicken with Almonds


    Source of Recipe


    www.geocities.com/ARNFL/

    List of Ingredients




    1 ts GFCF margarine
    1/4 c Chopped almonds
    2 ts Curry powder, divided
    1 c Broth
    1 c Diced, unpeeled apple or pear
    1/2 c GFCF milk
    1/2 c Chopped onion
    1 tb Lemon juice
    1/2 c Sliced fresh mushrooms
    1 c Chopped, cooked chicken
    1 tb GFCF flour

    Recipe



    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.

 

 

 

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