Curry Chicken Sprinkled with Toasted Almonds

So we haven't done a very good job of posting lately. Michael's best friend got married on Saturday so we've had lots of events with some pretty delicious food provided for us. Needless to say, we haven't been doing a whole lot of cooking. This dish was pretty quick - about 30 minutes and was pretty yummy too. It did make Michael's house smell like curry for like 3 days though. And the leftovers weren't quite as good as day #1 so I'd say eat it all the first night! The recipe makes about 3-4 servings. We served it over some rice, which I'd suggest as it soaks up the broth quite nicely. Also, if you want it spicy, sprinkle some red chile powder on top.

Ingredients

• 1 tbsp. curry powder
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. skinless, boneless chicken breast, cut into pieces
• 1.5 tbs. olive oil
• 2 medium yellow onions
• 1 medium green bell pepper
• 2 garlic cloves, minced
• 2/3 cup fat-free, low-sodium chicken broth
• 2 tbsp. thyme, divided
• 1 (14.5 oz.) can diced tomatoes with green chiles (don’t drain)
• 1/4 cup sliced almonds, toasted

Directions

1. Combine curry powder, salt, and pepper in a small bowl. Coat chicken with the mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Sauté chicken for 5 minutes.
   
3. Add onion, bell pepper, and garlic – sauté for an additional 3 minutes.
   
4. Add broth, 1 tbsp. thyme, and canned tomatoes. Bring to a boil. Reduce heat and simmer 5 minutes.
   
5. Stir in remaining 1 tbsp thyme, cook 1 minute. Sprinkle with toasted almonds and serve.