Fry half a chopped onion, one chopped garlic clove and a teaspoon of chopped ginger in a saucepan. Add two tablespoons of korma paste and cook for a further two minutes. Stir two chopped chicken breasts into the sauce along with two tablespoons of sultanas, 200ml chicken stock and a pinch of golden caster sugar.
Cover and simmer for 10 minutes. Remove the pan and stir in 75g Greek yogurt. Serve with rice and sprinkle chopped coriander over the top.