Recipe provided by Jim Coleman, Normandy Farm
Ingredients
2 teaspoons olive oil
1/4 cup sliced almonds
2 teaspoons curry powder, divided
1 cup chicken broth
1 cup diced, “tart” apple
1/2 cup milk
1/2 cup chopped onion
2 teaspoons chopped fresh garlic
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 cup chopped, cooked chicken
1 tablespoon all-purpose (whole-wheat if available) flour
Directions
Heat the olive oil in a large sauté pan over medium to medium/high heat; & add the almonds.
Cook 5 to 6 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, garlic, and mushrooms to the pan and sauté 5 minutes.
Stir in remaining 1 teaspoon curry powder and flour.
Turn the stove down to medium/low heat & continue cooking for 2 to 3 minutes, stirring frequently.
Add the 1 cup chicken broth to the pan along with the 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. Serve over brown or wild rice.
