1. Heat the oil in a thick-bottom nonstick wok.
2. Fry the onions to pink and then add the whole spices and cook for 1-2 mins.
3. Add the chicken pieces and stir fry for 3-4 mins.
4. Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chili powder - stir fry for 2-3 mins.
5. Beat the yoghurt and add it in, stir cook for another few mins.
6. Add the apples and chopped coriander, cover and cook for 10-15 mins.
7. When the chicken is cooked, transfer into a serving dish and garnish beautifully with toasted almond flakes and chopped coriander leaves.

Image: Flickr/creativecommons mdid