Cut the chicken breast into approximately 2 cm pieces. In a large frypan, fry the onion gently in a little oil until golden and soft. Add the chicken pieces and the curry paste, and fry for about 5 minutes stirring well - cook until the chicken has all changed colour on the outside. Transfer to a saucepan, the add the water to the frying pan, heat and stir to dissolve all the brown bits and curry and pour the liquid into the chicken mixture in the saucepan. Bring to the boil and simmer gently, covered, for about 20 minutes. Cool slightly.

Put the yoghurt and the almond meal in a bowl and mix well till smooth. Blend in a few spoonfuls of the curry liquid, then transfer all into the curry. Stir to combine and heat gently, but do not boil. Stir in the coriander just before serving on a bed of boiled rice.