The whole family will adore our version of a takeaway favourite. This delicious korma may be quick and simple to make but it doesn’t scrimp on flavour.
Heat the oil in a large frying pan. Add the onion, garlic and ginger and cook for 5 minutes or until softened.
Stir in the curry paste and fry for 1-2 minutes, then add the chicken, ground almonds, sultanas and stock; season well. Bring to the boil, then simmer, stirring occasionally, for 10 minutes or until the chicken is cooked through.
Meanwhile, put the rice in a pan with 400ml (14fl oz) cold water and a little seasoning. Bring to the boil, then cover and simmer for 8 minutes.
Add the peas, cover again and continue cooking for 4 minutes or until the rice and peas are tender.
Remove the chicken from the heat and stir in the yogurt. To serve, arrange the chicken and rice on 4 plates and scatter over the spring onion, coriander and flaked almonds.
See more Curry recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Freeze korma only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.