Heat the oil in large ovenproof casserole dish over a moderate heat. Add the chicken and sauté for about 3 minutes on each side until golden brown. Transfer the chicken to a plate, using tongs or a slotted spoon.
Add the onion and garlic to the dish and cook for 4–5 minutes until the onion is tender.
Stir in the curry powder or paste and cook for 1 minute. Add the tomatoes, apricots, thyme and salt and pepper to season, and bring to the boil.
Return the chicken (and any accumulated juices) to the dish. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.
Sprinkle with toasted, chopped almonds and garnish with sprigs of fresh thyme.