A delicious creamy Cumin, Coriander and Chilli Chicken.
Heat the oil in a frying pan and fry the chicken and onion for 5-6 minutes until browned. Add the Spices and cook for 1 minute.
Dissolve the stock cube in 150ml (¼ pint) boiling water and add to the pan with the almonds and yoghurt. Gently bring to the boil, stirring. Simmer gently for 2-3 minutes.