- Step 1
Combine yoghurt and 1/2 the curry paste in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 30 minutes.
- Step 2
Heat oil in a large heavy-based saucepan over medium-high heat. Add 1/2 the chicken. Cook, stirring, for 3 minutes or until just browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining chicken.
- Step 3
Add onion to pan. Cook for 5 minutes or until lightly browned. Add garlic, ￼￼ginger and remaining curry paste. Cook for 1 minute or until fragrant. Add rice, cardamom and cinnamon. Stir to coat. Add stock. Bring to the boil.
- Step 4
Return chicken to pan, stirring to combine. Cover. Reduce heat to low. Simmer, covered, for 18 to 20 minutes or until rice is tender and stock has been absorbed. Remove from heat. Add peas. Stand, covered, for 5 minutes or until peas are bright green and tender. Spoon into bowls. Sprinkle with coriander and almonds. Serve dolloped with yoghurt.
We used korma curry paste, but you could use any Indian curry paste you like.