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Curried Chicken with Toasted Almonds

This creamy chicken curry is both nutty and mellow, making it the perfect antidote for chilly weather.

  • Servings: 8

Source: Martha Stewart Living, October 2006


  • 14 boneless, skinless chicken thighs (about 3 3/4 pounds), cut into 1-inch pieces
  • Coarse salt
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 tablespoons plus 2 teaspoons curry powder
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 large garlic cloves, minced
  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 small yellow onion, finely chopped
  • 1 1/4 cups heavy cream
  • 2 cups homemade or low-sodium store-bought chicken or vegetable stock
  • 2 Granny Smith apples, cored, quartered
  • 1/2 teaspoon finely grated lime zest, plus 2 tablespoons and 2 teaspoons fresh lime juice (from about 2 limes)
  • 1/4 cup finely chopped fresh mint, plus sprigs for garnish
  • Three-Grain Pilaf
  • 1/2 cup sliced blanched almonds, toasted


  1. Season chicken with salt. Heat 3 tablespoons oil in a Dutch oven over medium-high heat. Brown chicken in batches (so as not to crowd pot), turning once, 2 to 3 minutes per side. Transfer cooked chicken to a plate as you work.

  2. Reduce heat to low. Heat remaining 2 teaspoons oil in pot. Add spices, bay leaf, cinnamon stick, garlic, ginger, and onion. Cook, stirring often, until fragrant, about 5 minutes. Add chicken and juices, and stir to coat with spice mixture.

  3. Raise heat to medium. Stir in cream, scraping bottom with a wooden spoon. Bring to a simmer. Add stock; return to a simmer. Reduce heat to low. Cook, partially covered, until chicken is tender, 30 to 35 minutes. Season with salt.

  4. Just before serving, grate apples into a bowl using the large holes of a box grater. Stir in zest, lime juice, and mint.

  5. Spoon curried chicken mixture over pilaf in bowls. Top with about 2 tablespoons apple-mint mixture. Sprinkle with almonds; garnish with mint sprigs.

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