Method

1. Heat the oil in a large frying pan.  When hot, add the onions with the bay leaves and cinnamon stick, and gently cook for 10 minutes, until the onions are soft.
2. Prepare the stock as per packet instructions.
3. When the onions are softened, add the red pepper, turmeric, chicken and curry powder. Stir well and heat until the chicken is cooked through.
4. Next add the rice, pour over the stock and stir.
5. Cover and bring to the boil, then lower the heat to a minimum and cook the rice for another 5 to 7 minutes.
6. Turn off the heat and leave for 10 minutes.
7. Just before serving, stir in the coriander and serve with the almonds scattered on top.