Finely dice the onion and set aside. Grate the garlic cloves and ginger using a fine grater or microplane.

Slice the chicken breasts into thin strips (about 1-2 cm wide) for quicker, even cooking.

Heat 1 tbsp of coconut or sunflower oil in a large frying pan or saucepan over medium heat.

Once the oil is hot, add the finely diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.

Add the grated garlic and grated ginger. Stir and cook for another 1-2 minutes until fragrant.

Sprinkle in the ground cumin, curry powder, and garam masala. Stir well to coat the onion, garlic, and ginger in the spices. Let the spices toast in the oil for about 1 minute.

Add the sliced chicken strips to the pan. Stir to coat them in the spiced mixture. Cook for about 2–3 minutes, just until the chicken starts to turn white on the outside. It doesn't need to be fully cooked yet, it will finish cooking in the sauce.

Pour in the 200 ml chicken stock and 100 ml coconut milk. Add the 2 tbsp almond butter and juice of half a lime.

Stir everything together until the almond butter is fully dissolved and the sauce is smooth and creamy.

Reduce the heat to low and let the mixture simmer gently for about 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Taste and season with salt and pepper as needed.

Serve with fluffy basmati rice, and top with toasted flaked almonds, sliced fresh red chilli and some coriander.