(As usual, remember to make a vegetarian version)

Prep: Chop onions and cauliflower (the latter into small pieces).

For the rice:
Toast the almonds separately in case of nut allergies.
Put some canola oil in a pot. Add the turmeric, cumin seed, coriander seed, cardamom, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water, bay leaves, and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. TASTE to make sure the rice is fully cooked. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.

For the chicken:
Season chicken thighs with salt, black pepper, cumin, crushed garlic, ground coriander and ground ginger. Chop onions into strips and Saute in large pan with 4 tbsp olive oil for 2 mins. Add chicken and cook on high, flipping when under side is golden brown. Once again, keep the cashews separate for those with nut allergies. Taste for salt. Add cilantro.

For the vegetarians:
Heat up a new pan with oil. Stir-fry diced tofu with onion, cumin, crushed garlic, ground coriander and ground ginger. Add salt and cilantro to taste.

For the vegetables:
Heat up one last pan with oil. Stir-fry cauliflower and frozen vegetables with onion, cumin, crushed garlic, ground coriander and ground ginger.