2 small–medium onions, roughly chopped
freshly cooked basmati rice and/or warmed naan bread, to serve
100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people)
salt and freshly ground black pepper
40²µ/1½´Ç³ú flaked almonds, plus 2 tbsp to garnish (toasted if preferred)
handful sultanas or raisins (optional)
2 tsp ground turmeric
100ml/3½fl oz double cream or Greek-style yoghurt
8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces