Shiv you are a star!!! Thank you

It would be brillaint if i could have the whole recipe

Only if you have time though! Thanks again x
Chicken Korma (serves 4-6 (4 in our house cos we are piggies!))
800g skinless, boneless chicken breasts
2 medium onions
optional - 1 fresh green chilli
thumb sized fresh ginger
small bunch fresh corriander
1 x 400g tin chick peas
groundnut oil/ veg oil
a knob of butter
Korma paste (as per previous recipe)
1 x 400ml tin coconut milk
small handful flaked almonds
2 heaped tablespoons desicatted coconut
Prep
Cut chicken into 3cm pieces
Peel halve and finely slice onions
Halve, deseed and finely chop chilli if using (I don't)
Peel and finely chop ginger (i grate it)
Pick coriander leaves and finely chop stalks
drain the chickpeas
Cook
Put a large casserole type pan on a high heat and a couple of lugs of oil.
Add onions, chilli, ginger and corainder stalks with the butter to the pan.
Keep stirring so it doesn't catch for about 10 minutes
Add the Korma paste, coconut milk, half the flaked almonds, chickpeas, desiccated coconut and the chicken.
Half fill teh empty tin with water and add (I personally don't do this as the curry was too runny when I did)
Bring curry to the boil, turn the heat down and simmer for 30 mins with lid on.
Check regularly to ensure curry isn't drying out/sticking, add water if necessary.
to serve
sprinkle over remaining flaked almonds and coriander leaves.
voila!