Step #1 In a wok, dry roast the almond & 1 tbsp desiccated coconut till it takes on a little colour.
Step #2 Transfer to a bowl & allow this to cool.
Step #3 To the coconut/almond mix add the coconut milk, garlic, fromage frais, ginger & salt, ground coriander, chilli powder, mix well to mix all together.
Step #4 Heat the oil in a wok & fry the chicken with the cardamoms & bay leaf, till the chicken has the juices sealed inches Do not brown the chicken.
Step #5 Add the coconut mixture to the pan with red chilli & fresh coriander.
Step #6 Cook for 12 mins covered.
Step #7 Remove the lid & cook uncovered for 3 mins
Stir in the desiccated coconut & serve.
Step #8 Plai rice & curried prawns go well with this, or a vegetable dish.