Easy chicken korma

1. Fry the onions, garlic, ginger and chilli in the canola oil over a low heat for 2 minutes, or until softened and translucent.2. Add the korma paste and cherry tomatoes and cook for 2 minutes, then add the chopped tomatoes and coconut milk. Simmer for 10–15 minutes, then season to taste. Add a pinch of sugar if necessary to balance the acidity.3. Heat the chicken in the curry sauce or in a separate pan. Heat the rice according to package instructions and serve with the curry and poppadoms. Garnish with curry leaves.Find more curry recipes here.