STEP 1.
Toss chicken with spices and a small drizzle of the oil. Heat half the remaining oil in a large frying pan over medium heat. Add chicken and cook for 3-4 minutes each side until golden and just cooked through. Allow to cool slightly, then break into pieces. Set aside.
STEP 2.
Add remaining oil to pan and cook onion and garlic for several minutes until tender. Stir in rice with stock and bring to a gentle simmer and cook for 15 minutes, partially covered.
STEP 3.
Add chicken pieces, zucchini and currants to pan, cooking a further 3-4 minutes. Serve sprinkled with almonds and coriander. Accompany with yoghurt and lemon wedges.
