Place the ground spices in a lidded saucepan.
Grind the whole spices with a mortar and pestle then add to the saucepan.
Finely chop the ginger and garlic and add to the saucepan.
Grate the almonds in a garlic grater to a fine powder and add to the saucepan.
Heat the spices for 1 to 2 minutes.
Add the oil and onions and fry for another 2 minutes.
Cut the chicken into ¾ inch cubes.
Add the chicken to the spices, coat, and fry for 2 minutes to brown the chicken.
Add the vegetables, boiling water, tomato paste, tomatoes, and brown sugar.
Cover and simmer for 20 minutes till the sauce thickens.
Garnish with toasted almonds, green onion, or coconut flakes.
Serve with rice or naan or Raman noodles.