Step1: Cook 5 cups of rice
Step 2 Heat the oil in a large frypan over medium heat, add the onion and cook for 1-2 minutes or until softened.
Step 3: Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.
Step4: Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes.
Step5: Remove lid, add nuts and half the coriander and stir well to combine. Garnish with the remaining coriander, and offer chutney and sliced tomatoes and onions with the dish.