1. Rinse the basmati rice in a sieve until the water runs clear. Place in slow cooker.
2. Dry fry the onion and korma paste in a frying pan for 3-5 minutes until the onions are soft, scrape into the slow cooker with the rice. Add the chicken stock mix, cover and cook. Keep the slow cooker at a medium heat.
3. 30 minutes before you are ready to serve add the prawns, peas and coriander, mix well, cover and cook on low.