Bombay Chicken with Almonds

Got leftover cooked chicken? This is exactly what to do with it. Chopped chicken gets folded into a creamy, curry-spiked sauce loaded with sauteed apple, mushrooms, and onion, then topped with golden, curry-dusted almonds.

The sauce starts simple: flour, bouillon, skim milk, and lemon juice come together into something surprisingly rich for how light it actually is. The diced apple adds a sweet crunch that plays beautifully against the warmth of the curry powder.

Spoon it over steamed rice or stuff it into warm naan, and you’ve turned yesterday’s chicken into tonight’s dinner in about an hour.

Kitchen Tips

• Toast the almonds slowly over medium heat and stir often. They go from golden to burned in seconds, and burned almonds taste bitter.
• Toss the almonds in curry powder while they’re still warm from the pan. The spice sticks better to warm, slightly oily nuts.
• Use a tart, firm apple like Granny Smith. It holds its shape during sauteing and adds a bright counterpoint to the creamy sauce.
• Stir constantly while the sauce thickens. Low heat and patience give you a smooth, lump-free result.