An Indian spice infused dish that pairs well with an aromatic wine like Gérard Bertrand's Cigalus Blanc, a biodynamic wine from the Languedoc region in the South of France.
In a large frying pan over medium-high heat, warm the grapeseed oil. Add the onion and sauté for about 3 minutes or until onions begin to soften. Add the garlic, ginger, cinnamon stick, bay leaves, coriander, turmeric, cayenne, and cumin. Sauté for about 1 minute, stirring the mixture. Stir in the broth, tomato sauce, sugar and 1 teaspoon of kosher salt. Bring to a boil.
Transfer the mixture to a slow cooker. Add the chicken pieces and stir. Cover and cook for 3 hours on high heat or 6 hours on low heat.
15 minutes before the chicken is done, combine buttermilk and almonds in a blender of food processor. Blend/process until the mixture is a smooth purée. Add to the chicken and stir. Continue to cook for about 10 minutes.
To serve; remove the cinnamon stick and bay leaves. Serve over rice and garnish with chopped cilantro.