2 tablespoons stir-fry oil or canola oil
8 boneless, skinless chicken thighs
Salt and pepper
2 tablespoons butter, plus more for brushing
3 tablespoons mild red curry paste
1 teaspoon ground cumin
4 cloves garlic, chopped
2 onions, chopped
1 inch ginger root, grated
1 small cinnamon stick (about 2 inches long)
1 large bay leaf
1/4 cup sliced almonds, toasted
2 cups chicken stock
About 1/3 cup sweet mango chutney
1/2 cup plain yogurt
Naan bread and/or basmati rice cooked in stock, for serving
Sliced scallions, for garnish
Fresh cilantro leaves, for garnish
Heat the oil in a large deep skillet over medium-high heat. Sprinkle the chicken with salt and pepper on both sides. Brown the chicken well in the pan, 3 to 4 minutes on each side, then remove to a plate. Add the butter to melt, then add the curry paste, cumin, garlic, onions, ginger, cinnamon and bay leaf. Cover the pan and cook to soften, 10 minutes.
Grind the almonds in food processor. Slice chicken thighs into 1/2-inch pieces. Add the stock to the pan and stir in the almonds, chutney and sliced chicken. Stir to combine and simmer 3 to 4 minutes more. Cool and store for a make-ahead meal.
Reheat over medium heat, adding the yogurt just before serving to make the sauce creamy.
To serve the same night, cook the rice or heat the griddle for the naan while the chicken is cooking, otherwise begin rice while you reheat the dish. For the naan bread, heat the griddle over medium-high heat. Add a little water to griddle and cook the bread until blistered on each side and slightly puffed. Brush with melted butter to serve. Serve the curry topped with sliced scallions and cilantro.
For the rice, cook 1 cup of basmati in 1 1/2 cups chicken stock with 1 tablespoon butter, covered at a simmer for 15 minutes. Turn off the heat and let it stand for 10 minutes.
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