In a frying pan, dry-fry the mince for 15 minutes. Transfer to a bowl, draining off any fat. Heat 1 tablespoon of the oil in the pan, add half the onion and cook with the garlic for 5 minutes. Stir in the curry paste, return the mince to the pan and mix well. Pour in half the yogurt along with 100ml water, stir, then let simmer for 5 minutes.
Meanwhile, in a separate pan, heat the remaining oil. Fry the remaining onion with the sultanas and almonds for 2 minutes.
Bring a pan of water to the boil, add the rice and cook for 10-12 minutes. Drain. Serve with the curry. Top with the onion mixture, herbs and the remaining yogurt.