Simmer chicken in a broth flavored with toasted cinnamon, bay leaves, onion and garlic, curry powder, turmeric and cardamom. Add sour cream and ground almonds to the broth and thicken for a delicious sauce.
Recipe from Cooking Light.
- 1 Tbs. olive oil
- 6 3-inch cinnamon sticks
- 5 bay leaves
- 1 1/2 cups finely chopped onion
- 6 garlic cloves, minced
- 2 tsp. curry powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 2 1/2 lb. 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 tsp. flour
- 1/2 tsp. sugar
- 1/4 cup slivered almonds, toasted and ground
- 1/3 cup chopped red bell pepper
- 2 Tbs. slivered almonds, toasted
- Cinnamon sticks, optional
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.
Remove the chicken from the pan with a slotted spoon. Cook remaining liquid the pan over low heat for 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 the pan, stirring until smooth. Return chicken to the pan; stir in ground almonds. Cook 5 minutes or unitl thick, stirring frequently. Sprinkle with bell pepper. Discard the cinnamon sticks and bay leaves. Sprinkle with slivered almonds; garnish with cinnamon sticks, if desired.