Curried Chicken with Toasted Almonds

Name: Curried Chicken with Toasted Almonds
Yield: serves 8
Ingredients: 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 (recipe follows); 1/2 cup sliced blanched almonds, toasted; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 1 1/2 cups jasmine rice, rinsed; 1/2 cup red rice, rinsed; 1 cup quinoa, rinsed; 3/4 teaspoon coarse salt; (serves 8)

January 26, 2012

Recipe information

Yield
serves 8

Ingredients

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 (recipe follows)

1/2 cup sliced blanched almonds, toasted

Three-Grain Pilaf

2 tablespoons unsalted butter

1 small onion, finely chopped

1 1/2 cups jasmine rice, rinsed

1/2 cup red rice, rinsed

1 cup quinoa, rinsed

3/4 teaspoon coarse salt

(serves 8)

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Just before serving, grate apples into a bowl using the large holes of a box grater. Stir in zest, lime juice, and mint.
Step 5
Spoon curried chicken mixture over pilaf in bowls. Top with about 2 tablespoons apple-mint mixture. Sprinkle with almonds; garnish with mint sprigs.
Three-Grain Pilaf
Step 6
Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Three-Grain Pilaf

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Three-Grain Pilaf

Step 6

Recipe notes