Indian-spiced chicken with curried carrot puree and seared cabbage

• Scrub or peel the carrots and trim the ends; cut the carrots into 1-inch pieces.

In a medium sauce pot, add the carrots and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until the carrots are very tender, 16 to 18 minutes. Drain, reserving ¼ cup [½ cup] cooking water. 

Return the carrots to the pot, add the Madras curry sauce blend and half the reserved cooking water, and stir to combine. Cook over low heat and mash with a fork or whisk, adding more cooking water as needed, until smooth and combined, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the carrots are cooking, prepare the rest of the meal.

In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan. 

• Cut the cabbage lengthwise into 2 [4] wedges, keeping the core intact.

In the same pan used for the almonds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the cabbage, cut sides down, and cook, undisturbed, until the edges start to brown, 3 to 4 minutes. Turn to the other cut side and cook, undisturbed, until the edges are browned and the center is crisp-tender, 3 to 4 minutes. 

Transfer the cabbage to a cutting board to cool slightly, season all over with salt and pepper, and cut into 2-inch pieces. Transfer to a medium bowl, add the honey-lime vinaigrette, and toss to combine. Season to taste with salt and pepper. Wipe out the pan. While the cabbage is cooking, prepare the chicken.

• Set aside half the sumac spice blend for the bell pepper.
• Pat the chicken dry with a paper towel; season generously with salt and pepper and half the sumac spice blend. 

In the same pan used for the cabbage, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. 

Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch-thick slices. Do not clean the pan. While the chicken is cooking, prepare the bell pepper. 

• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the remaining sumac spice blend and cook until fragrant, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the curried carrot puree, chicken, cabbage, and bell pepper to individual plates. Garnish with the almonds and serve.