Chicken korma tomato pasta

1 Cook pasta following packet directions until al dente. Drain and keep warm.

2 Meanwhile, in a large frying pan, cook onion in oil until softened. Add korma paste and cook for a few more minutes.

3 Add chicken and cook over a high heat until evenly cooked. Add tomatoes and evaporated milk and cook for 5 minutes.

4 Add pasta and toss to coat evenly. Sprinkle with fresh coriander and serve with lightly cooked seasonal vegetables such as asparagus and snow peas.