Life Style: 1 tablespoon olive oil
1 onion, finely grated
1 garlic clove, finely grated
2.5 cm (1 inch) piece of fresh ginger, finely grated
4 tbsp korma curry paste
4 skinless chicken breasts, cut into 5 pieces each
50 grams (2 ounces) ground almonds
50 grams sultana
500 ml (17 oz) chicken stock
200 grams basmati rice, for serving
100 g frozen peas, defrosted
125 grams (4 ounces) natural yogurt
6 green onions, thinly sliced
A small bunch of fresh coriander, chopped
3 tbsp almonds, toasted
Heat oil in a large frying pan. Add onion, garlic and ginger and cook for 5 minutes or until soft.
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 reduce to a simmer, stirring occasionally, for 10 minutes or until the chicken is cooked through.
Meanwhile, put the rice in a pan with 400 ml (14 fl oz) cold water and a little seasoning. Bring to a boil, then cover and cook on low heat for 8 minutes.
Add the peas, cover again and continue cooking for 4 minutes or until the rice and peas are soft.
Remove the chicken from the heat and stir in the yogurt. To serve, arrange the chicken and rice on 4 plates and top with green onions, cilantro and slivered almonds.
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