Cook the ginger, garlic and onion in a large pan
with the oil until softened. Tip in the chicken and
cook until lightly browned, about 5 mins, then
add in garam masala and cook for 1 min further.
Pour over the stock and simmer for 10 mins
until the chicken is cooked through. Mix together
the fromage frais and ground almonds. Take the
pan off the heat and stir in the fromage frais
mixture. Sprinkle over sliced almonds, garnish
with coriander and serve with boiled rice, chapatis
or plain naan bread.