Preheat the oven to 200 degrees/180 degrees fan/gas mark 6.
Stir the marinade ingredients together in a mixing bowl
Use a pair of scissors to slice the chicken
Add the sliced chicken to the marinade, Stir well until all the pieces are coated
Peel and slice the onion using a veg peeler
Line a baking sheet/tray with greaseproof paper. Lay the marinated chicken and sliced onion on the tray. Cook in the oven for 20 minutes until nicely browned.
Meanwhile, make a curry paste by mixing the tomato puree, honey, garlic and curry powder.
Gently heat the passata in a heavy-based saucepan.
Add the curry paste and ground almonds to the saucepan. Mix well.
Add the butter to the saucepan, stirring until it melts.
When the chicken and onion slices have browned nicely in the oven, add them to the sauce using tongs.
Add the cream and stir.
Finally, garnish with fresh coriander or parsley and serve with boiled rice and poppadom's.