Combine onions, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne, and salt in a food processor or blender.

Blend until you have a smooth paste.

Heat vegetable oil in a large, wide non-stick pan until hot.

Pour the paste from the food processor into the pan.

Stir and fry the paste for 10-12 minutes, or until the oil forms tiny bubbles around it.

Add the diced chicken to the pan.

Pour water and lemon juice over the chicken.

Add ground black pepper.

Bring the mixture to a boil.

Cover the pan, reduce heat to low, and simmer gently for 25 minutes.

Stir occasionally during cooking.