Indian Chicken in Creamy Almond Sauce

1 Tbs. olive oil
6 3-inch cinnamon sticks
5 bay leaves
1 1/2 cups finely chopped onion
6 garlic cloves, minced
2 tsp. curry powder
1/2 tsp. ground turmeric
1/2 tsp. salt
1/4 tsp. ground cardamom
2 1/2 lb. 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 tsp. flour
1/2 tsp. sugar
1/4 cup slivered almonds, toasted and ground
1/3 cup chopped red bell pepper
2 Tbs. slivered almonds, toasted
Cinnamon sticks, optional

Prep time: 1 hour
Yield: 6 servings

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.

Remove the chicken from the pan with a slotted spoon. Cook remaining liquid the pan over low heat for 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 the pan, stirring until smooth. Return chicken to the pan; stir in ground almonds. Cook 5 minutes or unitl thick, stirring frequently. Sprinkle with bell pepper. Discard the cinnamon sticks and bay leaves. Sprinkle with slivered almonds; garnish with cinnamon sticks, if desired.

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