Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.

Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.

Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and 1/4 tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.