Step-1In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
Step-2In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
Step-3Add the chicken breast cut into 4 equal portion, and cook until the golden in color , then turn and cook to lightly golden on other side.
Step-4Add the red peppers, lemon slices, salt,Kashmiri red chili powder and water. Simmer with the lid on for about 40 mins until the chicken is cooked through.
Step-5If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
Step-6Add the green beans for the final 4 mins of cooking time. Garnish with the coriander, parsley and the toasted almonds to serve.