Soak the almonds and cashews in 1½ cups of boiling water for 5 minutes before blending until fine.
In the meanwhile, fry the onion, garlic and ginger in a tablespoon of coconut oil (or any other oil of your choice) until soft and fragrant.
Add the spices and fry for another 30 seconds then pour in the blended nuts, sugar and coconut milk and allow to come to a simmer.
Add the chicken breast cubes and turn the heat down. Allow the curry to simmer for 10-12 minutes. If the sauce is too thick for your liking, you can add ½-1 cup of chicken stock or water. When the chicken is just cooked and the sauce has thickened, season to taste.
Serve the curry topped with toasted coconut flakes, sliced chillies and chopped coriander and warmed roti or steamed rice.