Heat the oil in a pan, add the onions and fry for 2 minutes.
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 cilantro.
Prepare the rice.
Serve hot, garnished with the remaining cilantro and toasted almonds over rice.