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
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.
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.
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.
Just before serving, grate apples into a bowl using the large holes of a box grater. Stir in zest, lime juice, and mint.
Spoon curried chicken mixture over pilaf in bowls. Top with about 2 tablespoons apple-mint mixture. Sprinkle with almonds; garnish with mint sprigs.