Mild Chicken Curry for Kids

Place the ingredients for the curry paste into a small food processor or blender. Add a splash of water and blend until well broken down but still with a rough consistency.
Add the oil to a large frying pan and place over medium heat. Now add the curry paste and saute for 10 minutes, to soften, but not brown the paste.
Next the salt and ground spices to the pan, stir well to combine and cook for 2 minutes until the spices release their aroma. Continue to stir to stop the spices from burning.
Now add the chicken to the pan, stir to completely cover the pieces of chicken in the spice mix, and cook gently for 5 minutes.
Add the sliced pepper, tomatoes and tomato puree to the pan, along with the coconut solids from the top of the can of coconut milk.
Pour the coconut water into the tomato can, swill it around to ensure you get all the tomato juice from the can. Pour into the curry and cook gently for 15 minutes until the chicken is cooked through.
While the curry is cooking, place the flaked almonds into a dry non-stick frying pan over medium high heat. Gently toast the nuts until golden, moving them around the pan to stop them sticking and burning.
Once the curry has cooked, garnish the with the toasted almond and freshly chopped coriander. Serve with rice, chapatis, or naan breads.