In a large heavy-bottomed pot, heat oil over medium-high heat. Brown chicken all over; set chicken aside.
In same pot, fry onion until softened, about 2 minutes. Stir in garlic and curry paste; cook for 1 minute.
Stir in lentils and 11/3 cups (325 mL) of the broth; bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Return chicken and any juices to pot. Stir in remaining broth, the apple, carrot, rice, raisins, salt, pepper and cinnamon; bring to a boil. Reduce heat, cover and simmer until rice is tender and chicken is cooked through, about 16 minutes. Stir in peas; heat through, about 2 minutes. Sprinkle with toasted sliced almonds.
Per serving: 489 calories, 28 g protein, 9 g fat (1 g saturated fat), 75 g carbohydrates, 12 g fibre, 57 mg cholesterol, 599 mg sodium