Step 1

Using a mortar and pestle, pound cumin, coriander, fennel and garam masala to a fine powder and set aside.

Step 2

Melt 1 tbs ghee in a large saucepan over medium-high heat. Add curry leaves and cook, stirring, for 30 seconds or until fragrant. Transfer to a food processor with spice mixture, onion, garlic, ginger, turmeric, chilli, coriander stalk and 2 tbs ghee, and whiz to a paste.

Step 3

Heat remaining 1 tbs ghee in a large, wide saucepan over medium-high heat. Add curry paste and cardamom pods, and cook, scraping the bottom of the pan with a wooden spoon regularly, for 6 minutes or until paste is darkened and sticking to the bottom of the pan.

Step 4

Add canned tomatoes, stock and chicken. Increase heat to high and bring mixture to the boil. Reduce heat to a gentle simmer, cover and cook for 20 minutes or until chicken is cooked through. Stir through fresh tomato, fish and soy sauce.

Step 5

Transfer to a serving dish. Scatter with almonds and serve with yoghurt, extra coriander sprigs, lime wedges and rice.