Source: dLife

An aromatic and delicious tasting chicken stew.

Servings

1 tbsp olive oil
6 cinnamon sticks (3-inches each)
5 bay leaves
1.5 cup fresh chopped onion , finely chopped
6 tsp garlic cloves, chopped , minced
2 tsp curry powder
0.5 tsp ground turmeric
0.5 tsp salt
0.25 tsp cardamom, ground
2.5 lb boneless skinless chicken breasts , cut into 1-inch pieces
1 cup fat free reduced sodium chicken broth
0.25 cup fat free sour cream
1 tsp white all purpose flour
0.5 tsp sugar
0.25 cup slivered almonds , toasted and ground
0.33 cup chopped red bell peppers
2 tbsp slivered almonds , toasted

1 Pour oil in a large skillet and heat over medium heat. Place cinnamon sticks and bay leaves in oil and let simmer 2 minutes, they will let off a sweet aroma when finished.
2 Stir in onion and garlic and cook 5 minutes or until translucent.
3 Mix in curry powder, turmeric, salt, and cardamom. Mix in the chicken and the broth and let boil.
4 Place lid over skillet, lower heat, and let simmer until chicken is tender, about 35 minutes.
5 Using a slotted spoon, take chicken out of pan and reserve.
6 Let the rest of the liquid in the skillet cook for 5 minutes.
7 Stir together sour cream, flour, and sugar in a bowl and pour in 1/2 cup of the hot liquid from the skillet.
8 Pour the sour cream mixture into the skillet and stir until there are no lumps.
9 Move chicken back to skillet and mix in almonds.
10 Saute for 5 minutes, liquid will begin to become thick.
11 Scatter bell peppers into chicken mixture and remove cinnamon sticks and bay leaves.
12 When ready to serve, scatter slivered almonds and new cinnamon sticks around chicken.

This also works well with beef or pork.