Soak the saffron strands in 30ml of warm water and set aside.
Cut the chicken into bite-sized pieces.
Heat 15ml of the oil in a frying pan and fry the chicken in batches, set aside.
Heat the balance of the oil in a large pan and saute the onion, garlic, ginger and cardomom.
Add the cloves, coriander, cumin, garam masala and cinnamon stick and stir well.
Whisk the flour and coconut milk together and add to the pan, together with the chicken pieces and the saffron (in its soaking water).
Simmer for 20 to 30 minutes.
Stir in the lemon juice and season with salt.
Garniesh with the lightly toasted almonds and chopped coriander.