Creamy Curried Chicken

• 1 1/2 pounds boneless, skinless chicken breasts cut into 1 1/2-inch cubes
• 1 tablespoon flour
• 1 tablespoon olive oil
• 1 onion large, chopped, 1 cup
• 1 tablespoon McCormick Curry Powder
• 1 teaspoon sea salt McCormick(R), Grinder
• 1/2 teaspoon McCormick(R) Cinnamon, Ground
• 1/2 teaspoon garlic powder McCormick(R)
• 1/4 teaspoon McCormick Black Pepper Ground
• 1/2 cup chicken broth
• 1/2 cup nonfat yogurt plain
• 1/4 cup toasted slivered almonds finely chopped
• 1 tablespoon chopped fresh cilantro

1. Coat chicken with flour. Set aside. Heat oil in large skillet on medium heat. Add onion; cook and stir 6 to 7 minutes or until softened.
2. Stir in curry powder, sea salt, cinnamon, garlic powder and pepper. Cook 1 minute. Add chicken; cook and stir on medium-high heat 3 to 5 minutes or until no longer pink.
3. Stir in broth. Reduce heat to low; simmer 10 minutes or until chicken is cooked through and sauce has thickened, stirring occasionally. Remove from heat. Gently stir in yogurt until well blended and smooth. Sprinkle with almonds and cilantro.

chicken breasts, flour, olive oil, onion, curry, salt, cinnamon, garlic, black pepper, chicken broth, nonfat yogurt, fresh cilantro

Taken from www.yummly.com/recipe/Creamy-Curried-Chicken-1833937 (may not work)