Almond Curry Chicken

In a food processor, process almonds until they form a smooth paste, about 4 minutes. Set aside. In a large skillet, heat oil over medium-high heat. Add chicken pieces in a single layer and cook until lightly browned, about 3 minutes per side. Remove to platter. Discard all but 2 tablespoons drippings from the skillet and add garlic, ginger, and onion. Cook, stirring frequently, 1 minute. Add crushed red pepper, turmeric, and salt and cook, stirring frequently, 5 minutes or until mixture turns reddish brown. Stir in water and return reserved chicken to skillet. Cover and simmer until chicken is tender, about 25 minutes. Remove from heat. Skim and discard fat that has risen to surface. Add reserved almond paste and stir until well blended. Simmer uncovered, 5 minutes. Stir in coconut milk and heat to boiling. Cook 3 minutes, basting chicken occasionally. Serve with rice and chutney.