1 Tablespoon olive oil 1 cup chopped onion 3 garlic cloves, minced 2 teaspoons curry powder 1/4 teaspoon cinnamon 1/2 teaspoon tumeric 1/2 teaspoon salt 2 lbs. skinless, boneless chicken breast, cut into 1" cubes 1 cup gf chicken broth 1/4 cup gf sour cream 1 Tablespoon gf flour 1/2 teaspoon sugar 1/4 cup toasted, slivered almonds
Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and cook until onion is just tender. Add curry powder, cinnamon, tumeric and salt and stir. Add chicken and brown quickly. Remove chicken mixture from skillet. Add chicken broth to the skillet and bring to a boil. Meanwhile, add sour cream, flour and sugar to a small bowl and stir to blend. Add hot chicken broth the the bowl of sour cream mixture and stir to blend. Add to skillet stirring constantly. Return chicken mixture to skillet and reduce heat to a simmer until thickened and heated through. Sprinkle with almonds and serve.