Ingredients
Method
1.In a large saucepan heat ghee on medium. Add onion, garlic and ginger and cook, stirring for 5 minutes until softened.
2.Add chicken to pan and saute for 5-6 minutes until browned. Stir in curry paste and tomatoes, cook, stirring, 2-3 minutes.
3.Mix in coconut milk, sultanas and flaked almonds and bring to the boil. Reduce heat to love, and simmer 15-20 minutes until chicken is tender.
4.Meanwhile, add rice to a small saucepan with saffron and cover water. Bring to boil on high. Reduce heat to low and simmer, covered 15 minutes. Remove from heat. Set aside, covered, 10 minutes.
5.Preheat a char-grill pan or barbecue plate on high. Sprinkle pita with a little water and cook 1 minute each side until grill marks appear. Cut each in half to make 8 pockets.
6.Fill pockets with rice, korma, cucumber, coriander, natural yoghurt and toasted almonds, to serve.
If preferred, you can serve the curry on a bed of rice with accompaniments.
Note
