For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine.
Add the chicken pieces and stir well to coat evenly.
Cover and place in the fridge, ideally for 24 hours, but at least overnight.
Preheat the oven to 180C/360F/Gas 4.
For the onions, heat a frying pan until hot, then add the vegetable oil.
Add the cumin seeds, garlic and ginger and stir fry for 30 seconds.
Add the onions and almonds and fry for a further 2-3 minutes.
Place the marinated chicken into a large casserole.
Add the onion mixture and water and stir well to combine.
Cover and place in the oven for 1-1¼ hours until the chicken is tender.
Just before serving, stir in the garam masala and chopped coriander.
For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water.
Sift the flour, salt and sugar into another bowl.
Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough.
Knead the dough until it is soft and pliable.
Place in a bowl, cover loosely and leave to prove in a warm place for two hours.
Remove the dough from the bowl and knead lightly to knock out the excess air.
Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes.
Roll out to a thin, 14cm/7in disc.
Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side.
Serve with the chicken korma.
