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Chicken in Almond Sauce
Source: dLife

An aromatic and delicious tasting chicken stew.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 320.0
Total Carbs 13.7 g
Dietary Fiber 5.1 g
Sugars 3.0 g
Total Fat 5.9 g
Saturated Fat 1.1 g
Unsaturated Fat 1.1 g
Potassium 645.6 mg
Protein 51.7 g
Sodium 419.8 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 7 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
6 each  cinnamon sticks
5 each  bay leaves
1 1/2 cup  fresh chopped onion
6 tsp  garlic cloves, chopped
2 tsp  curry powder
0 1/2 tsp  ground turmeric
0 1/2 tsp  salt
0 1/4 tsp  cardamom, ground
2 1/2 lb  boneless skinless chicken breasts
1 cup  fat free reduced sodium chicken broth
0 1/4 cup  fat free sour cream
1 tsp  white all purpose flour
0 1/2 tsp  sugar
0 1/4 cup  slivered almonds
0.3333 cup  chopped red bell peppers
2 tbsp  slivered almonds
  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.

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