Chicken Korma and Cilantro-Lime Fluffy Rice

I thought I'd try my first venture into Indian cooking with something light (and that looked wicked tasty in the book). I left out the green chile.

You Need:

1 3/4 # skinless and boneless chicken breasts
2 medium onions
1 fresh green chilli, optional
A thumb-sized piece of fresh root ginger
1 small bunch of fresh cilantro
1 15 oz. can of chickpeas
peanut oil
1 pat of butter
1/2 c. Korma Simmering Sauce
1 14 oz. can of coconut milk
A small handful of flaked almonds, plus extra for serving
2 heaped tbsp unsweetened shredded coconut
Sea salt and freshly ground black pepper
natural yogurt
1 lemon

Cut the chicken into approximately 1 in pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli, if you're using it. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a "couple of lugs"of oil. . Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. Cook for around 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts. Half fill the empty chickpea can with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary. When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. Serve with rice, adding a few spoonfuls of natural yogurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the cilantro leaves, and serve with lemon wedges for squeezing over.

For the cilantro-lime rice, make your favorite basmati rice. Add 1 bunch of chopped cilantro and the juice and zest of one lime to it. Sprinkle some olive oil, salt and pepper.

Serves 4-6