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1. Heat the oil in a large deep frying pan, and fry the onion and chicken for 5–6 minutes until the onion has softened and the chicken is browned all over.
2. Then add the garlic and curry paste and fry off for 1 minute.
3. Next, stir in the rice, stock, tomatoes and carrot, and bring to the boil.
4. Then cover and simmer for 15 minutes, stirring occasionally.
5. Next, stir in the peas, bring to the boil and cook uncovered for about 5 minutes until all the liquid has been absorbed.
6. Finally, scatter over the flaked almonds and serve with raita and naan bread, if liked.
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