Thursday, June 28, 2007

Suggested by Heather - Fragrant Chicken in Creamy Almond Sauce

And this one from Cooking Light, which is fairly time-consuming and kind be a PIA, but oh-so-good.

Fragrant Chicken in Creamy Almond Sauce
Cooking Light, AUGUST 2000


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)


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.


6 servings (serving size: about 1 cup chicken mixture and 1 teaspoon almonds)

Nutritional Information

CALORIES 304(23% from fat); FAT 7.9g (sat 1.3g,mono 4.2g,poly 1.3g); PROTEIN 46.9g; CHOLESTEROL 110mg; CALCIUM 60mg; SODIUM 410mg; FIBER 2.1g; IRON 2.4mg; CARBOHYDRATE 8.7g

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