Stir in the chicken meat and fry for a further 3 minutes.
Shake the jar of Patak’s Korma Cooking Sauce, then stir into the meat. Add the cracked black pepper, bring to the boil and simmer for 20 – 25 minutes until the chicken is cooked through.
Stir in half the coriander.
Serve hot garnished with the remaining coriander and toasted almonds.
Recipe & photo courtesy of Patak's