Place the chopped onion, garlic, and grated ginger into a small food processor with a splash of water. Blend until you have a very smooth and pale paste to ensure your sauce has no lumps.

Heat the sunflower oil in a large skillet and add the onion paste over a medium-low heat carefully. Cook for about eight minutes until the paste is soft and the raw onion smell has completely disappeared.

Stir in the ground cumin, coriander, turmeric, cardamom pods, and the cinnamon stick into the aromatic onion mixture. Fry for two minutes to let the spices toast and release their beautiful, deep, and earthy flavors.

Add the chicken breast pieces to the pan and stir well to coat them in the golden spice mix. Cook for five minutes until the outside of the chicken is white and the meat is partially cooked through.

Sprinkle the ground almonds over the chicken and stir them in to help thicken the korma sauce naturally. The almonds add a wonderful nutty sweetness that is a signature part of any traditional and authentic korma.

Pour in the chicken stock or water along with the salt and caster sugar to the hot skillet. Bring the mixture to a very gentle simmer while stirring to pick up any flavorful bits from the bottom.

Cover the pan with a lid and let the chicken simmer gently for about twelve to fifteen minutes. The chicken should be very tender and the liquid should reduce slightly to create a thick, savory gravy.

While the chicken cooks, place the low-fat natural yogurt in a small bowl and whisk it until very smooth. Whisking the yogurt first prevents it from curdling when it hits the hot sauce in your large pan.

Remove the pan from the heat and stir in the smooth yogurt one spoonful at a time. Stirring off the heat keeps the sauce creamy and prevents any separation for a very professional and polished look.

Remove the cinnamon stick and cardamom pods before ladling the warm korma into deep serving bowls for guests. Top with fresh cilantro and toasted flaked almonds for a beautiful crunch and a fresh, herbal finish.