Makes 6 Approx time: 110 mins
For The Korma
For The Rice
MethodPREP: 15 MINUTES
COOK: 95 MINUTES
Make sure the stirrer attachment is in place in the pan, then set the temperature to 175°C. Once the pan has heated up, add the almonds and set the timer for 8 minutes, to cook until lightly golden. Once done, tip into a bowl and put aside.
Keeping the pan at the same temperature, add 2 tablespoons of vegetable oil, the onions, chilli, ginger, coriander stalks and korma paste. Set the timer for 20 minutes, so the onions go soft and sticky.
Add the remaining oil and the chicken, and set the timer for a further 20 minutes, so the chicken turns golden. When the time is up, add the chickpeas, coconut milk, half the flaked almonds, the desiccated coconut and a splash of water. Bring to the boil then reduce the temperature to 110°C and set the timer for 40 minutes.
When there's about 15 minutes to go, cook the rice in a large pan of salted water according to the packet instructions. Drain in a colander and leave to steam dry before scattering over the coconut.
Add the spinach to the curry and set the timer for a final 5 minutes, so it wilts. Turn the HomeCooker off and season the curry to taste. Serve scattered with the remaining almonds and coriander leaves, with a dollop of yoghurt and lemon wedges on the side for squeezing over, plus all your usual accompaniments such as poppadoms, chutneys and pickles.