Soak the rice in warm water for about 10 minutes, then wash in cold water until the water runs clear.

While the rice is soaking toast the almond flakes in a small pan on medium/low heat (no oil) for 1-2 minutes until slightly browned then slide them onto a plate to cool.

Slice the onion, crush the cardamon pods, cut chicken, chop coriander, toast flaked almonds, and measure the remaining ingredients so they are ready when called for in the recipe.

Pour the chicken stock into a sauce pan to heat it up, don't boil it.

Heat 25 gm unsalted butter in a sauté pan with a dash of oil to prevent it from burning, and cook the onion with the bay leaf, cardamom pods and cinnamon for 10 minutes over medium heat.

Sprinkle the turmeric into the pan, then add the chicken and the curry paste. Cook until aromatic.

Drain the rice then stir the rice into the pan, add the raisins, then pour in the heated chicken stock.

Place a tight-fitting lid on the pan and bring to a rapid boil, then turn the heat down to low, and cook the rice for 10 minutes.

Turn off the heat and leave for 10 minutes.

Stir well, and add half of the chopped coriander.

Serve garnished with the rest of the coriander and the toasted almonds.