Directions

1. Heat the vegetable oil in a large pan over medium heat. Add the onions and cook until they are soft and golden brown, about 10-12 minutes.

2. Add the garlic and ginger, and cook for another 2 minutes, stirring constantly to prevent burning.

3. Add the Korma spice blend and cook for 1 minute, or until fragrant.

4. Add the diced chicken to the pan, and cook until the chicken is no longer pink on the outside, about 5-7 minutes.

5. Stir in the ground almonds, yoghurt, double cream, raisins/sultanas (if using), and salt. Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

6. Serve the Korma over steamed basmati rice or with naan bread, and garnish with fresh coriander.