– 25g flaked almonds – 1 tsp cold-pressed rapeseed oil – 2 boneless, skinless chicken breasts (about 300g total) – lime wedges, for squeezing over For the sauce – 2 tsp cold-pressed rapeseed oil – 1 medium onion, roughly chopped – 2 garlic cloves, finely chopped – thumb-sized piece ginger, peeled and finely chopped – 2 tsp medium curry powder – 1 star anise – ¼ tsp ground turmeric – 1 tbsp plain wholemeal flour For the rice – 100g long-grain brown rice – 2 spring onions, finely sliced (include the green part) For the salad – 1 medium carrot, peeled into long strips with a vegetable peeler – ⅓ cucumber, peeled into long strips with a vegetable peeler – 1 small red chilli, finely chopped (deseeded if you don't like it too hot) – juice ½ lime – small handful mint leaves – small handful coriander leave