Instructions

1. Heat the oil in a large lidded pan and gently fry the onion for about 5 mins until golden.
2. Meanwhile cut the chicken breasts into bite-sized chunks and prepare the spice mixes.
3. Add the korma paste and 1 Tbsp of water to the pan. Stir fry for a minute.
4. Add the chicken, followed by Spice Mix 1. Stir fry for another minute. Add the 150 ml water, stir well and cook for about 3 minutes.
5. Turn down the flame, then add the almonds and sugar, followed by the cream. Bring to a simmer then cover and cook for a couple of minutes.
6. Stir in Spice Mix 2. Re-cover and cook for another 3-4 minutes until the chicken is cooked through. If the sauce is too thick for your liking just add another 50 ml or so of water.
7. Serve over the rice - with a squeeze of lemon if you like.