Place curry powder in a wide frying pan and stir over medium heat

until slightly darker in color (3-4 minutes). Add apple, yellow

onion, lemon juice, mushrooms, bouillon, and 1 1/2 C. of the apple

juice; bring to a boil.

Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer

until meat near bone is no longer pink; cut to test (about 30

minutes). Lift chicken from pan; arrange on a warm platter. Keep warm.

Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce

in pan, stirring; increase heat to high and cook, stirring until

sauce is thickened. Pour over chicken. The sauce also tastes good

poured over baked potato or rice.