2 teaspoons - veg oil 500g - skinless chicken chunks 1 - onion (chopped) 2 - garlic cloves (crushed) 2 tablespoons - korma curry paste 400ml - veg stock 300g - rice 1 tablespoon - cornflour 4 tablespoon - yoghurt coriander to garnish (chopped)

1. Heat the oil in a large saucepan. Add the chicken, onion and cook for 2-3 minutes. Add the curry paste and cook for a few seconds, stirring.

2. Add the stock, bring to boil, then turn heat down, partly covered for 35 minutes. Add more stock is necessary.

3. Cook the rice in plenty of water for about 30-35 minutes.

4. Before serving, blend the cornflour with 2 tablespoons of water and stir into the curry.

5. Serve with rice and yogurt.