Boil scraped new potatoes cut into small chunks for 15 minutes, drain and set aside. Coarsely grind a Tbs each of cumin seeds and coriander seeds
together and sprinkle on both sides of skinless boneless chicken thighs. Brown in hot olive oil on both sides, and then place in a 170°C oven for
about 20 minutes, to finish cooking. Meanwhile, blitz a chopped onion, 2 peeled cloves of garlic and a 3-4 cm chunk of peeled ginger in a food processor,
until it forms a thick paste. Fry this paste for 8-10 minutes, until softened and turning slightly golden, then add ½ Tbs turmeric, ½ Tbs Madras curry powder
and a stick of cinnamon, cooking for another couple of minutes, until fragrant. Stir in a cup of coconut milk and a half cup of chicken stock, and simmer for
15 minutes, until the sauce has thickened. Add the cooked potatoes and a handful of frozen peas and simmer for a few more minutes, until the peas are cooked.
Spoon into warm bowls, top with the chicken, cut into thick slices, garnished with coriander and toasted slivered almonds.