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 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.
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.
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.
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