Fragrant Chicken in Creamy Almond Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 23%
  • Fat: 7.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 46.9g
  • Carbohydrate: 8.7g
  • Fiber: 2.1g
  • Cholesterol: 110mg
  • Iron: 2.4mg
  • Sodium: 410mg
  • Calcium: 60mg


  • 1 tablespoon olive oil
  • 6 (3-inch) cinnamon sticks
  • 5 bay leaves
  • 1 1/2 cups finely chopped onion
  • 6 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 2 1/2 pounds 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 teaspoon all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 cup slivered almonds, toasted and ground
  • 1/3 cup chopped red bell pepper
  • 2 tablespoons slivered almonds, toasted
  • Cinnamon sticks (optional)


  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.
  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.
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