Curried chicken with toasted almonds

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 storebought 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

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.

SERVES 8