Place almonds into TM bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
Preheat oven to 180ºC.
Place EVOO, onion, cloves, cardamon, peppercorns, turmeric, star anise, fennel seeds and cinnamon into TM bowl and chop 3 sec/speed 6.
Scrape down sides of bowl and saute 10 min/Varoma/speed 1. Blend 20 sec/speed 6.
Add almond meal, salt, ginger, garlic, chillies, cream and water and blend 30 sec/speed 9.
Place chicken fillets into large ceramic baking dish and pour curry sauce over. Make sure each fillet is well coated and covered by sauce. Dollop yoghurt over the curry.
Bake for one hour covered, then remove lid to bake further 30 minutes.
Sprinkle with almonds during last 10 minutes of baking.
Sprinkle with chopped coriander and serve with steamed rice or Naan bread if desired.