This one is really good. I can't take credit for it though - it was posted a while ago by a Thenewme and I nabbed it. I make quite often and it always goes down well:
Serves four - 75g/3oz/3/4 cup flaked almonds. 15ml/1 tbsp ghee or butter. 675g/1 1/2lb skinless, boneless chicken breast portions, cut into bitesize pieces. about 15ml/1 tbsp sunflower oil. 1 onion, chopped. 4 green cardomom pods. 2 garlic cloves, crushed. 10ml/2 tsp ground cumin. 5ml/1 tsp ground turmeric. 1 cinnamon stick. good pinch of chilli powder. 250ml/8fl oz/1 cup coconut milk. 120ml/4fl oz/1/2 cup boiling chicken stock. 5ml/1 tsp tomato puree (optional). 75ml/5 tbsp single cream. 15-30ml/1-2tbsp fresh lime or lemon rind. 5ml/1 tsp garam masala. salt and ground black pepper. saffron rice and poppadums to serve.
!. Dry fry the flaked almonds in a frying pan until pale golden. Transfer about 2/3rds of them to a plate and continue to dry fry the rest until they are a slightly deeper colour. Put the darker almonds on a separate plate and set them aside to use for the garnish. Leave the paler almonds to cool then grind them until fine in a spice grinder or coffee mill used for the purpose.
2. Heat the ghee or butter in the frying pan and gently fry the chicken pieces until evenly brown. Transfer to a plate.
3. Add a little sunflower oil to the fat in the pan, if necessary, then fry the onion for 8 minutes. Stir in the cardomom pods and garlic and fry for another 2 minutes until the onion is soft and just starting to colour.
4. Add the ground almonds, cumin, coriander, turmeric, cinnomon stick and chilli powder to the frying pan and cook for about 1 minute. Transfer the mixture to the ceramic pot and switch on the slow cooker to high.
5. Add the coconut milk, stock and tomato puree to the pot and stir in. Add the chicken and season with salt and pepper. Cover with the lid and cook on high for 3 hours or until the chicken is cooked and very tender.
6. Stir in the cream, citrus juice and rind and the garam masala into the curry and cook on high for 30 minutes. Check the seasoning, garnish with the reserved almonds and serve immediately with the saffron rice and poppadums.