Curry and Almonds Chicken

Prep time: 10 min
Cook time: 50 min
Total time: 1 hour
Yield: 2 servings

Ingredients

2 Chicken Breasts
1 cup Flour
1 tablespoon Butter
4 oz Slivered Almonds
2 cups Chicken Broth
Curry
1 pinch Salt

This may sound like an extremely ethnic recipe, but it’s actually very mild and everyone will enjoy it. You can use two chicken breasts or a whole chicken. I prefer the breasts because I’m as fussy as a little kid and I don’t want to deal with bones and skin. I like to serve the chicken on a bed of rice. If you choose to do the same, check the cooking time of the rice and remember to cook it sufficiently in advance.

Instructions

Prepare all your ingredients. Put the almonds in a bowl and cover them with lukewarm water. They have to be barely submerged. If you’re using a stock cube to make the broth, put two cups of water to boil and melt the cube inside. If you have liquid broth, put in on the fire to warm.
Cut the chicken in small pieces and roll it in a plate filled with flour. Set the flour aside for later.
Melt a tablespoon of butter in a pan and brown the chicken in it. When it’s ready, sprinkle the chicken with a generous amount of curry powder and a pinch of salt, then soak it with the broth. Let it cook for 30 minutes. (Remember the rice)
Take the chicken out of the pan, add the water from the almonds (not the almonds yet), and throw in a couple of handfuls of flour. Mix until you have a creamy sauce. Now this all sounds very well, but what usually happens to me when I throw in the flour is that I get a disgusting, lumpy mix. My cheat is to transfer the sauce in a container and use my best friend in the kitchen—the hand blender—to make it as creamy as it should be. See before and after pics.
Let the sauce reduce for 5-10 minutes, add the almonds, add the chicken, and stir for another 5-10 minutes.
Meanwhile prepare your serving plate with the rice, and when the chicken is finally ready place it on top and pour a generous quantity of the sauce over it.