Heat the oil in a large saucepan and sauté the onion and garlic for 2 minutes with a lid on until soft and translucent. Add the ginger and chilli and stir.
Stir in the korma and tomato pastes. Pour in the pureed tomatoes (passata), coconut milk, chicken stock, salt and pepper and bring to the boil. Simmer gently for 15 minutes with a half-open lid, until fragrant and slightly thickened curry sauce.
Transfer half into a container, cool down and freeze for future use.
In the meantime, season the chicken with salt and pepper. Heat the oil in a large frying pan and sauté the garlic and ginger for a minute. Add the chicken strips and cook for 6 minutes until cooked but not dried out.
Add to the remaining curry
Serve in individual bowls with rice, chutney, red onion and garnish with coriander leaves and popodoms.