Ingredients

   ½ cup   Almonds, sliced
   ½ cup   Water, hot
  2  Tbsp. Onion, minced
   ½ tsp.  Garlic, minced
   ½ tsp.  Ginger, minced
   ¼ cup   Chicken broth
  1  Tbsp. Curry powder
  1½ lb.   Chicken thighs, boneless, skinless Cut into 1-inch pieces
   ½ lb.   Yukon gold potatoes, small cubes 
   ½ cup   Coconut milk
   ½ tsp.  Salt 
  2  Tbsp. Cilantro, chopped
  2  Tbsp. Almonds, toasted, for garnish

1. Soak the sliced almonds in the hot water for 15-20 minutes.

2. Blend the almonds with the water in a food processor or blender until it forms a smooth puree, similar to a cream consistency (about 3-5 minutes).

3. Place the onions, garlic, ginger, chicken broth, and curry into a 2 qt. microwave container and microwave at 950 watts uncovered for 3 minutes until aromatic.

4. Stir in the almond paste and mix in the chicken. Microwave covered at 650 watts for 6 minutes, stirring once.

5. Add the potatoes, coconut milk, and salt and microwave at 650 watts covered for an additional 6 minutes, until the chicken and the potatoes are cooked.

6. Top with chopped cilantro and toasted almonds.

-- The Culinary Institute of America