Heat the oil in a large pan over a medium heat and fry the onion and garlic for 4-6 minutes, until golden brown

Stir in the ginger and sweet potato and cook for one minute, stirring

Add the curry powder and a pinch of salt and cook for another minute while stirring

Add the tomatoes, mango chutney and coconut milk. Stir well to combine then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to to bottom of the pot, stirring occasionally

Stir in the cubed chicken(raw). Slowly bring to the boil, then reduce the heat and simmer gently for 10-15 minutes, until the chicken is cooked through and completely tender

Cook the rice according to the packet. Taste and once soft, strain through a colander

Add the rinsed chickpeas and lime juice to the chicken and cook for a further 3-4 minutes. Season with salt and pepper

To serve, arrange the rice and chicken korma on warmed plates and scatter over the coriander sprigs to garnish.

Serve with naan breads and mango chutney