Coat chicken with flour. Set aside. Heat oil in large skillet on low heat. Add cinnamon stick pieces; cook and stir 30 seconds. Add onion; cook and stir on medium heat 6 to 7 minutes or until softened.
Stir in garlic, curry powder, Garam Masala and salt. Cook 1 minute. Add chicken; cook and stir on medium-high heat 3 to 5 minutes or until no longer pink.
Stir in broth. Reduce heat to low; simmer 10 minutes or until chicken is cooked through and sauce has thickened, stirring occasionally. Remove from heat. Remove cinnamon stick pieces. Gently stir in yogurt until well blended and smooth. Sprinkle with almonds and cilantro. Serve over cooked basmati rice, if desired.