Preheat the oven to 180C. Heat the oil in a casserole dish or heavy pan and lightly cook the onion and ginger for 4-5 minutes or until softened.

Stir in the paste/powder and cooker over a low heat for 1 minute, taking care it doesn't burn.

Add the chicken slices, stirring to evenly coat them in the spicy onions. Add the stock and coconut milk and bring to the boil. Season. Simmer for a further 20 minutes

When ready to serve, stir in the ground almonds to thicken the sauce and add in the creme fraiche. Scatter the coriander on top, if you like.