For the curry:
Dice the chicken into cubes.
Peel and dice the onions, garlic and ginger. Chop the tomatoes. Chop the coriander leaves.
Sweat the onions with a little oil in a deep pan. Once they start to soften, add the ginger and the garlic. Add the cardamom pods and cook until the onions are golden brown before adding the garam massala. Cook for a further 2 minutes, add the chicken and cook until the chicken is coloured.
Add the chopped tomatoes, cook for 3 minutes and then add the chicken stock. Season with salt and cook for 10 minutes or until the chicken is cooked through. Finish with the chopped coriander.
For the rice:
Preheat the oven to 180'C.
Roast the almonds for 5 minutes on a baking sheet and then allow to cool.
Peel and dice the onion. Cut the peppers in half, remove the seeds and dice the flesh. Chop the lemongrass into fine slices.
Sweat the onions in a little butter until golden brown. Add the peppers and the lemongrass and cook for 3-5 minutes before adding the turmeric, cardamom and the cinnamon stick. Season with salt. Stir for a few minutes and then add the rice. Stir for a couple more minutes and then add the water. Bring to the boil and cook over a slow heat for about 20 minutes until the rice is cooked. Fold in the flaked almonds and serve immediately, topped with the chicken curry.