Fragrant Chicken in Creamy Almond Sauce

I found this years ago in Cooking Light Magazine and I love it.  Sometimes I just want the fragrant spices of the East and this dish headlines the meal.  Serve with Tomato Chutney; a match made in heaven.

1 Tbsp Olive Oil

6 (3-inch) Cinnamon sticks

5 Bay leaves

1 1/2 C finely chopped Onion

6 Garlic cloves, minced

2 tsp Curry Powder

1/2 tsp ground Turmeric

1/2 tsp Salt

1/4 tsp ground Cardamom

2 1/2 lb. skinned, boned Chicken Breasts, cut into 1-inch pieces

1 C fat-free, less-sodium Chicken Broth

1 C low-fat Coconut Milk

1 tsp all-purpose Flour

1 Tbsp Sugar

1/4 C slivered Almonds, toasted and ground

1/3 C chopped Red Bell Pepper

2 Tbsp 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 coconut milk, flour, and sugar in a small bowl; stir in 1/2 cup hot liquid. Add the coconut milk 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.  Serve with Basmati rice.