In a bowl, combine the chicken with some sunflower oil and sprinkle over 1 tbsp of garam masala, 1 tbsp. curry powder. Stir to coat the chicken pieces in the spices. Leave to marinate for 30 minutes minimum.
In the meantime, in a food blender, place the almond, 1 onion, garlic, ginger, yogurt and the second tbsp of garam masala, and curry powder and all the other dry spices. Blend until smooth texture is achieved.
Next, in a saucepan, over medium heat, drizzle the ghee and add the rest of the onions. Sauté for 2 minutes then add the marinated chicken. Cook for a further 2-3 minutes to colour. Add the almond mixture, diced tomatoes, vegetable stock, coconut milk and chilli. Bring to simmer and cook on low heat covered for 20-25 minutes until the chicken pieces are cooked through.
Remove from the heat, check the seasoning and serve with a sprinkle of fresh coriander and some flaked almond.
