Heat the oil in a saucepan over a medium-high heat. Add the curry powder and the chicken and cook, stirring, for 1 minute or until fragrant.

Stir in the tomatoes, stock, broccoli, green beans and green onions. Bring to a simmer. Simmer, stirring occasionally, for 10 to 12 minutes or until the vegetables and chicken are cooked and the sauce has reduced by three-quarters. Remove the pan from the heat and stir through the basil leaves. Season with pepper.

Divide the curry between serving bowls, sprinkle over the almonds. Serve.