Fragrant Chicken In Creamy Almond Sauce

• 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)

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; saute 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.

olive oil, cinnamon sticks, bay leaves, onion, garlic, curry powder, ground turmeric, salt, ground cardamom, chicken breasts, chicken broth, sour cream, flour, sugar, slivered almonds, red bell pepper, slivered almonds, cinnamon

Taken from www.myrecipes.com/recipe/fragrant-chicken-creamy-almond-sauce (may not work)