Chicken and Almond Korma

Toss the onion, garlic and ginger into a food processor and whizz to a paste. Add the paste to a frying pan with about 3 tbsp of water, then sizzle for 3 mins. Stir in the korma paste and cook for 2 mins more, then stir the chicken chunks into the sauce.
Add the almonds, raisins, stock and a pinch of sugar to the mixture and simmer - covered - for 10 mins or until the chicken is cooked through. Stir in the yoghurt and some salt and pepper, then scatter with chopped coriander to serve with cooked rice.

25 mins

4 serving

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