Yield
6 servings (serving size: about 1 cup chicken mixture and 1 teaspoon almonds)

How to Make It

Step 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; 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.

Step 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.

Ratings & Reviews

Vicuska's Review

NckNick
November 10, 2013
Pleasant, well balanced flavor. It was not bland at all, the almond dominates, not the spices. I added more broth and cream, otherwise it would have been dry. I think there is no need to remove the chicken from the pan, just pour in the cream mixture and let it cook for a few more min. I would definitely make it again.

NckNick's Review

Vicuska
May 22, 2013
N/A

szedkatz's Review

szedkatz
July 06, 2011
I liked it alot, I did add about 1/2 t of curry more curry, and a 1/2 cup more broth so the chicken could cook in the broth and get nice and tender and I didn't use red peppers. Yummy!

lhuang's Review

lhuang
January 15, 2009
The aroma while the chicken was cooking was great! The chicken was definitely more flavorful than the sauce, but was still a bit bland. We ended up adding more curry powder and some lime juice to the sauce to give it more of a kick. But it was still very bland. We will not make this again.