Heat the oil in a frying pan and fry the chicken, onion, Cinnamon Stick and Cardomoms until lightly browned. Add the Curry Powder and cook gently for 1 minute. Stir in the flour and cook for a further minute. Blend in the stock and salt and bring to the boil, stirring continuously. Cover and simmer gently for 20-25 minutes or until the chicken is tender.
Stir in the cream or yoghurt, coconut and mango slices. Heat through gently before serving. Sprinkle with the flaked almonds.