to peggy-fragrant chicken with almonds

[pmmahan]

Peggy-
I saw in your Best of 2000 post that you liked this recipe from August 00. Can you post here for me? I must have overlooked it in the issue and a search on the boards doesn't come up with anything.

Thanks!

[Laura B]

I'm sure Peggy won't mind that I posted this for her! This was once on my list to try, but I never did for some reason.

* Exported from MasterCook *

Fragrant Chicken in Creamy Almond Sauce

Recipe By :Cooking Light Magazine. August 2000. Page: 101.
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
6 cinnamon sticks (3-inch)
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)

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

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 50 Calories; 2g Fat (41.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[pmmahan]

thanks, Laura! I'm going to give that one a try next week, once the holidays are over!

[Peggy]

Thanks Laura B for posting it! I'm on the West Coast and just say the request. We really liked this recipe.

Hope you like it!

Peggy

[MaryH]

I made this when the issue came out and give it thumbs up. It is very fragrant. My only note of caution is as to the curry powder and how much you put in. My house smelled of curry for about three days later.

[Liz K]

This dish is really good and pretty simple to make. But if you use a plastic spoon to stir, the tumeric can turn it yellow. I made this dish when it came out and my spoon is still discolored!