Fragrant Chicken in Creamy Almond Sauce

Ingredients

• 5  bay leaves 
• 6 sticks cinnamon 3-inch
• 2 teaspoons curry powder 
• 1 cup less-sodium chicken broth fat-free
• 1 teaspoon flour all-purpose
• 6  garlic cloves minced
• 0.3 teaspoon ground cardamom 
• 0.5 teaspoon ground turmeric 
• 1 tablespoon olive oil 
• 1.5 cups onion finely chopped
• 0.3 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 2.5 pounds skinned cut into 1-inch pieces
• 0.3 cup slivered almonds toasted
• 2 tablespoons slivered almonds toasted
• 0.3 cup cup heavy whipping cream fat-free sour
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Heat the oil in a large nonstick skillet over medium heat.
2. Add 6 cinnamon sticks and bay leaves. Cook 2 minutes or until fragrant.
3. Add onion and garlic; saut 5 minutes or until tender.
4. Add the curry powder, turmeric, salt, and cardamom.
5. Add chicken and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
6. Remove the chicken from pan with a slotted spoon. Cook remaining liquid in pan over low heat 5 minutes.
7. Combine sour cream, flour, and sugar in a small bowl; stir in 1/2 cup hot liquid.
8. 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.
9. Sprinkle with bell pepper. Discard the cinnamon sticks and bay leaves.
10. Sprinkle with slivered almonds; garnish with cinnamon sticks, if desired.