I apologize for this picture--I'm not that great with a camera anyway and our daylight is fading so fast that by the time I've got dinner on the table I have no light to speak of.
So you'll just have to take my word for it that this was a wonderful recipe--a definite must make that everyone loved. I modified it from a Cooking Light recipe I found recently and it was so well received that in fact the next afternoon Lillian came home from school and said with this fond emotion in her voice, "Mom, you know that chicken you fixed last night? It was SO GOOD!"
Take that McDonald's!
Anyway, it smells wonderful cooking and drove the workmen crazy--they kept commenting on how great the place smelled and considering that we were all choking on dust that's saying something.
4-5 tablespoons olive oil
6 5-inch cinnamon sticks
7 bay leaves
1 1/2 cups finely chopped onion
2 tablespoons minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cardamom
6 boneless, skinless chicken breasts
1 14-ounce can chicken broth
1 8-ounce container of fat free plain yogurt
1 tablespoon flour
3/4 teaspoon sugar
1/2 cup toasted ground almonds
1 red bell pepper, diced
3 tablespoons slivered toasted almonds
Heat the oil in a medium skillet over medium heat. Add cinnamon sticks and bay leaves. Cook 2 minutes or until it's smelling very good. Add onion and garlic; cook 5 minutes or until tender. Add the curry powder, turmeric, salt, and cardamom and mix the add the broth and stir to mix.
In a large lightly greased baking dish pour the sauce over six chicken breasts. Bake at 350 degrees for about 35 minutes or until chicken is tender and nearly done.
Remove the chicken from pan with a slotted spoon. Discard the cinnamon sticks and bay leaves. Transfer the remaining sauce from the baking dish back to the skillet and cook over low heat 5 minutes. Combine yogurt, flour, and sugar in a small bowl then stir in 1/2 cup hot liquid. Add the yogurt mixture to pan, stirring until smooth, then stir in ground almonds. Cook 5 minutes or until thick, stirring frequently. Return chicken to the pan and cook for five more minutes. Sprinkle with diced bell pepper and slivered almonds.
Goes great with a side of rice and fresh fruit.
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Sponsored by Dimples and Dandelions--for the Serena and Lily Bedding Collection for Children.
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