Pre-heat the oven to 160°C (gas mark 5-6) and roast the flaked almonds in the oven for 10 minutes. Set aside.
Prepare the chicken and vegetables.
Heat a wok or frying pan. Add the oil and quickly fry the chicken until golden. Add the onion and cook for 5 minutes. Add the potatoes and raisins. Add the curry sauce and coconut milk.
Simmer for about 10 minutes. Check ifthe chicken and potatoes are cooked. Remove from the heat and add the roasted flaked almonds and a few coriander leaves.
Serve with basmati rice, vermicelli or couscous.
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