Heat the oil in a small non-stick pan, add the onion and cook for 1 minute.
Shake the jar of Patak's Korma sauce, and add half of the contents to the pan, then gently stir in the Sainsbury's cooked chicken tikka chunks. Bring to a steady simmer over a low heat for 5-8 minutes then add the sultanas - carry on cooking until piping hot. Stir occasionally. Meanwhile, cook the Basmati rice according to pack instructions.
Tip the hot rice into a bowl, fluff up with a fork then mix in the coriander and almonds. Divide between 2 shallow bowls and spoon on the hot curry.
Tip: Refrigerate the remaining korma sauce for up to 5 days, add a spoonful or two of mayonnaise or Greek yogurt for a quick curried mayo dressing for prawns, cooked potatoes or chicken for a great curry.