Place a frying pan over a high heat then add the ground almonds and desiccated coconut and dry fry until they have become lightly browned and toasted.
Place the contents from the frying pan into a mixing bowl and add the coconut milk, chilli powder, chilli flakes, ground ginger, ground coriander, salt and garlic. Whisk until all the ingredients are mixed. Cover the bowl with plastic wrap and place in the fridge until needed.
Heat the oil in wok and add the chicken, cardamom pods, bay leaves and fry off the chicken until sealed and no longer pink.
Squash the cardamom pods with the wooden spoon and the black seeds will break out. This will help add extra flavour and warmth to the dish.
Add the sauce from the fridge then stir. Add half of the fresh coriander then cover and simmer for about 30 minutes or until the chicken is tender and cooked.
Serve with more fresh coriander on top and some of your favourite Pilau rice or naan bread.