Blend 1 onion, 2 garlic cloves, and 1 thumb-sized piece of ginger, peeled, into a paste.
Cook the paste with 3 tablespoons of water in a large deep skillet for 5 minutes. Stir in 4 tablespoons of korma paste and cook for 2 minutes.
Cut 4 boneless, skinless chicken breasts into bite-size pieces and stir them into the pan. Add 50g of ground almonds, 4 tablespoons of golden raisins, 400ml of chicken stock, and ¼ teaspoon of superfine sugar.
Cover and simmer for 10 minutes, until the chicken reaches 165°F / 74°C.
Remove from the heat. Stir in 150g of fat-free Greek yogurt and season with salt. Scatter with 1 small bunch of cilantro, chopped.
