Heat the oil in a wok then add the chicken and cook quickly, without browning, until the juices run clear. Add the onion, garlic, spices and ginger. Cook, stirring constantly, for 2 minutes. Add the stock and ground almonds and simmer for 5 minutes, then season with salt and pepper to taste.
Stir in the Quark and serve on a bed of freshly cooked rice. Top with flaked almonds, a sprig of coriander and a sprinkling of ground paprika.