Almond Chicken Baked In Cream

If you like chicken and almonds and light curry, you are in for a treat!

This recipe came from a cookbook I received at one of my wedding showers 43+ years ago. The cookbook is a collection of recipes from a very popular West coast magazine called Sunset. This particular cookbook has been used again and again as you can plainly see from how worn it is.

Sunset is not a food magazine per se, but always has delicious recipes. This one is no exception. It actually should be called Curry Almond Chicken Baked In Cream. The curry is not the only seasoning in this delicious dish but it is very prominent. All this to say if you are a fan of curry you will LOVE this chicken.

The recipe calls for a whole chicken cut up but it is particularly good with skinless thighs. The darker meat is moist and very delicious. But if you prefer all white meat, you can use breasts, boneless and skinless will work fine but there is something about cooking meat on the bone that adds a depth of flavor in any dish. It is simple to make and well worth your time. Serve it over rice or buttered noodles, if you prefer those. Either way, give this a try. And bon appetit!

As a rule I tend to increase the amount of curry powder and the amount of sour cream as my family prefers to have a lot of sauce and a stronger curry flavor.