Serves 4 People
1. In a bowl combine the onion, garlic and ginger.
2. In a large saucepan, heat 2 tbsp. of coconut oil over medium heat and add half of the onions, mixture. Sauté for 2 -3 minutes until soften. Pour the rice into the pan and stir for 10 seconds, then add the lemon juice and zest, seasoning, turmeric and 500ml of boiling water. Bring the rice to the boil covered with a lid and drop the heat to low. Leave to cook for 8 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.
3. In the meantime, prepare the korma curry. heat 2 tbsp. of coconut oil over medium heat and add the rest of the onions mixture. Sauté for 2 -3 minutes until soften. Add the korma paste and the chicken pieces and continue sauté for 2 – 3minutes until lightly coloured. Pour in 200ml of boiling water and bring to the boil. Cover with a lid and simmer, on medium heat, for 10 minutes or until the chicken has cooked through. Remove the lid from the pan and swirl in the natural yogurt, and lime zest and juice. Check the seasoning and keep warm without boiling until ready to serve.
4. Serve the korma chicken with a sprinkle of coriander and fluffy pilaf rice.