Instructions

1. Wash rice in a colander until the water runs clear, then soak in lukewarm water for 30 minutes. Drain and set aside.
2. Heat olive oil and butter in a large pot over medium heat, then add the onions, cardamom pods, star anise, bay leaf, and cinnamon stick and cook until the onions are translucent, about 10 minutes.
3. Add the chicken along with the curry paste, ginger, garlic, turmeric and raisins and cook for another 10 minutes, stirring occasionally.
4. Add the drained rice along with the chicken stock, give a quick stir, then cover the pot with its lid. Bring to a boil, then reduce heat to low and cook for another 5 minutes. Stir in yoghurt, remove from heat, replace the lid and leave to sit for 10 minutes. Remove lid and stir in half of the chopped coriander.
5. Garnish with remaining coriander and toasted almond flakes then serve.