Combine all sauce ingredients in the bowl of a food processor, then process on high until you have a smooth sauce - the almonds will make it a little gritty looking but this gives it a lovely texture later (see note 2).

Cut the chicken thighs into bite-sized pieces, about 2cm square, then place in a bowl with the blended sauce. Stir well to combine. At this point for maximum flavour you can marinate the chicken for a couple of hours, otherwise, simply continue with the recipe.

Place a large, deep-sided pan over medium heat, add the oil and butter and cook until the butter has melted and begun to bubble. Add the onion to the pan and cook, gently for 5 minutes until softened but not browned.

After 5 minutes, pour the chicken and all of the sauce into the pan, stir through the sultanas and allow to simmer with a tightly fitting lid for 15 minutes, stirring occasionally to prevent the curry from catching. Keep an eye on it as it cooks and add a splash of water if necessary.

Meanwhile, make your rice by combining rice, water, butter and salt in a saucepan. Bring to the boil then cover with a close-fitting lid and turn the heat down as low as possible (if you are using a glass topped or ceramic stove you will need to move it to a fresh element on low as otherwise, it will bubble over). Allow to cook for 10 minutes, then turn off the heat.

When the korma has cooked for 15 minutes, remove the lid and stir in the cream. Cook for another 5 minutes, uncovered, then remove from the heat. Check the seasoning and add salt or a squeeze of lemon juice to taste.

Use a fork to fluff up the rice, then serve with the korma, sprinkled generously with fresh coriander / cilantro.