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

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

May 22, 2013

szedkatz's Review

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

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.