Heat the oil in a large, heavy-based frying pan and cook the onion and chicken for 5 minutes or until softened and golden in places. Add all the spices and cook over a high heat for 2–3 minutes, tossing and stirring until well blended.
Add the ground almonds and stir to coat, then pour in the yogurt and cream. Cook, uncovered and stirring occasionally, over a gentle heat for 10 minutes or until the chicken is cooked and the sauce is well coloured and a good consistency, adding a little water if necessary. Remove from the heat, stir in the fresh coriander and serve with rice, if liked.