Prepare the korma paste: I use a blender (Nutribullet for this step, but any blender or food processor would work). Place onion, garlic, spices, almond butter and water into a blender, blitz until it becomes a paste.
Prepare the chicken and or chickpeas: Cube the chicken (if using) so it is in 1-2cm pieces and drain the chickpeas (if using).
In a large frypan heat the oil over medium heat. Add the spice paste and panfry for 2-5 minutes until the paste becomes fragrant.
Add the chicken and cook until sealed (it does not need to be browned, it just needs to be well covered in the paste and sealed.Season with a little salt
Add the coconut cream, the curry will be quite pale at this stage. Simmer for approximately 20 mins or until the chicken is cooked and the curry has darkened. If you are using chickpeas these can be added to the pan and cooked with the chicken for an additional 5 minutes.
Serve with steamed rice, green veggies, or my favourite roasted cauliflower with almonds