1 onion, sliced
¼ cup each mild Indian curry paste and almond meal
270ml can coconut milk
¾ cup chicken stock
1 barbecue chicken, meat removed, skin discarded and chopped into bite size pieces
2 teaspoons garam masala
Heat 1 tablespoon rice bran oil in a large frying pan over medium heat. Add the onion and cook, stirring for 5 min. Stir in the curry paste and almond meal, cook 2 min.
Add the coconut milk and chicken stock, bring to a simmer and cook for 8 min or until reduced slightly.
Add the chicken and heat through for 5 min or until hot. Stir in the garam masala. Serve curry over cooked basmati rice. Serve with pappadums. Garnish with coriander sprigs.