Cut 8 chicken thigh fillets into bite-size pieces.
Heat the butter or ghee in a large saucepan and fry 2 onions cut into wedges for 3 minutes until softened stir in 1 red pepper and 1 green pepper, seeded and cut into chunks. Add 2 crushed garlic cloves and stir fry for 2 minutes.
Stir in 2-3 tablespoon curry paste, the chicken pieces, and 250ml (9floz) stock. Bring to the boil, then reduce the heat and simmer for 30 minutes.
Stir in 125ml (4floz) coconut cream and 25g (1oz) ground almonds, simmer for 5 minutes.
Sprinkle with 25g (1oz) flaked almonds and serve with Naan bread or rice
Substitute 4 chicken breasts for the chicken thighs if preferred.
For more chilli heat use a hotter flavoured curry paste or add fresh or dried chilli
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)