Julie Goodwin's one pan chicken pilaf | Women's Weekly Food

Ingredients

• ½ cup (70g) slivered almonds
• 2 ½ tablespoons olive oil
• 600g chicken thigh fillets, cut into 2cm pieces
• 2 medium (300g) brown onions, chopped
• 2 cloves garlic, chopped finely
• 2 sprigs fresh curry leaves
• 1 tablespoon brown mustard seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• ½ teaspoon ground nutmeg
• 1 cup (200g) basmati rice, rinsed
• 400g can diced tomatoes
• 2 cups (500ml) chicken stock
• ¼ cup loosely packed fresh coriander leaves
• natural yoghurt, to serve