Fragrant Chicken in Creamy Almond Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
6 (3-inch) cinnamon sticks |
5 bay leaves |
1 1/2 cups finely chopped onion |
6 garlic cloves, minced |
2 teaspoons curry powder |
1/2 teaspoon ground turmeric |
1/2 teaspoon salt |
1/4 teaspoon ground cardamom |
2 1/2 pounds skinned, boned chicken breasts, cut into 1-inch pieces |
1 cup fat-free, less-sodium chicken broth |
1/4 cup fat-free sour cream |
1 teaspoon all-purpose flour |
1/2 teaspoon sugar |
1/4 cup slivered almonds, toasted and ground |
1/3 cup chopped red bell pepper |
2 tablespoons slivered almonds, toasted |
cinnamon sticks (optional) |
Directions:
1. Heat the oil in a large nonstick skillet over medium heat. Add 6 cinnamon sticks and bay leaves. Cook 2 minutes or until fragrant. Add onion and garlic; sauté 5 minutes or until tender. Add the curry powder, turmeric, salt, and cardamom. Add chicken and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
2. Remove the chicken from pan with a slotted spoon. Cook remaining liquid in pan over low heat 5 minutes. Combine sour cream, flour, and sugar in a small bowl; stir in 1/2 cup hot liquid. Add the sour cream mixture to pan, stirring until smooth. Return chicken to pan; stir in ground almonds. Cook 5 minutes or until thick, stirring frequently. Sprinkle with bell pepper. Discard the cinnamon sticks and bay leaves. Sprinkle with slivered almonds; garnish with cinnamon sticks, if desired.
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