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.