Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper, and then add it and the onion to the skillet. Cook until chicken is golden brown, about 5 minutes. Stir in curry paste and flour and cook 2-3 minutes more. Slowly, stirring constantly, pour in the stock. Mix in the raisins, coconut and almonds and
bring to a boil. Adjust heat until mixture gently simmers. Simmer 15-20 minutes, or until chicken is tender and sauce is very flavourful. Add additional stock if curry become too thick during this process.