In a large enough bowl, thoroughly combine the ingredients for the marinade.
Then add in the chicken, mix well and let it marinate for at least 30 minutes.
Heat the oil in a non stick pan and then toast the cardamom, cloves and cinnamon for about 30 seconds.
Then add in the onion, chilli and some salt and fry for about 5 minutes.
Stir in the chicken and water, bring to the boil, cover the pan and reduce the heat. Simmer the korma for about 30 minutes or until the chicken in nice and tender.
Then add in the almonds and coconut milk and cook for about 5 minutes till the sauce thickens.
Mix in the garam masala and sugar and adjust seasoning as required.
Stir in the coriander and serve.