Madras Chicken Curry with Almonds

• 2 tbsp. extra virgin olive oil
• 1 lb. boneless, skinless chicken thighs, cut into cubes
• kosher salt, to taste
• black pepper, freshly ground
• 1 medium onion, diced large
• 2 cloves of garlic, minced
• ⅓ c. chardonnay
• 1 tbsp. almond oil, plus more for garnish
• ½ c. slivered almonds, plus more for garnish
• 1 jar madras curry sauce
• ½ c. coconut milk
• 3 c. jasmine rice (1 c. dry), for serving

Heat a deep skillet over medium high heat for 2 minutes; add the olive oil and swirl to coat the pan. Season the chicken with salt and pepper, and add it to the pan. Sear the chicken until browned and crusty on all sides. Remove chicken from the pan and set aside. Add the onion and garlic to the pan, season with salt and pepper, and cook till translucent, 2-3 minutes. Remove the pan from heat and add the chardonnay, scraping up all browned bits from the bottom of the pan. Return the pan to the heat, and allow the wine to reduce slightly. Pour the onion and wine mixture over the resting chicken, and set aside.

Using the same pan, add the almond oil and the slivered almonds. Gently toast the almonds in the skillet until just fragrant, being careful not to scorch them. Return the chicken mixture to the pan along with the jar of madras curry sauce and stir to combine. Allow the chicken curry to come to a simmer and cook for 5 minutes, making sure all the juices from the chicken run clear. Add the coconut milk and give one final stir to combine. Serve chicken curry over prepared jasmine rice. Garnish each serving with a drizzle of almond oil a few slivered almonds.