Place ¼ cup Passage to India Korma Paste and with one tablespoon of vegetable oil into a medium bowl. Stir to combine. Toss chicken into the paste to lightly coat. Cover and refrigerate for 30 minutes.

Preheat oven to 180̊℃/160̊℃ fan forced. Heat remaining oil in a large ovenproof casserole pan over medium heat. Cook chicken for 5 minutes on each side until evenly browned. Cover and cook on low for 5 minutes. Transfer chicken to a plate.

While the pan is still warm, add onion and 1 tablespoon water and cook over medium heat, stirring often, for 4 minutes until tender.

Add the remaining Korma paste and cook, stirring for 1 minute.

Add rice and stir until coated. Stir in stock and coconut milk until well combined. Bring just to the boil.

Arrange chicken skin-side up in the rice mixture. Cover and bake in oven for 25 minutes. Remove from heat and stand, covered, for 5 minutes.

Serve with pickled red onions, raita, cashews, coriander leaves and lime wedges.