Chicken Korma

• 1 1/2 lbs. chicken breast cut into 1 1/2 inch chunks
• 1 T. flour
• 1 T. oil
• 1 t. cinamon
• 1 large onion chopped
• 3/4 c. sliced mushrooms
• 5 cloves garlic, chopped
• 1 T. curry powder
• 1 t. garam masala
• 1/2 t. salt
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1 T. cilantro
• 1/4 c. slivered almonds, chopped

1. 1. coat chicken with flour, set aside. Heat oil in large skillet on med. heat. Add onion, mushroom, and cinamon, stir 6 - 7 minutes until softened.
2. 2. Stir in garlic, curry powder, garam masala and salt. Cook 1 minute. Add chicken, cook and stir on medium high heat 3 - 5 minutes until no longer pink.
3. 3. Stir in broth. Reduce heat to low, cover, and simmer 10 minutes or until chicken is cooked through and sauce is thickened, stirring occasionally. Remove from heat, stir in sour cream. Sprinkle with cilantro and almonds. Serve over basmati or jasimine rice.

chicken, flour, oil, cinamon, onion, mushrooms, garlic, curry powder, garam masala, salt, chicken broth, sour cream, cilantro, slivered almonds

Taken from www.epicurious.com/recipes/member/views/chicken-korma-1245940 (may not work)