Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      reduced-calorie margarine
     1/4  cup           chopped almonds
   2      teaspoons     curry powder -- divided
   1      cup           diced -- unpeeled apple
     1/2  cup           chopped onion
     1/2  cup           sliced fresh mushrooms
   1      tablespoon    all-purpose flour
   1      teaspoon      chicken-flavored bouillon granules
   1      cup           boiling water
     1/2  cup           skim milk
   1      tablespoon    lemon juice
   1      cup           chopped -- cooked chicken

Preparation:

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; saute 5 minutes. Stir in remaining 1 tsp curry powder and flour. Cook over low heat 2 minutes, stirring frequently. 4. Dissolve bouillon granules in boiling water; add to skillet with 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.