Pour half the stock over the onions in a pan, simmer gently for 10-15 minutes or until onions soften, and add a little extra water if the stock reduces too much.
Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.
Add remaining stock and frozen Quorn Chik'n Tenders, stir and simmer very gently for 10 minutes.
Take the Korma off the heat, stir in the yogurt and coriander, season to taste and serve with cooked rice.
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