Place the rice and water in a small to medium pot. Bring to a boil, cover, and then turn the heat to its lowest setting. Let rice steam 15 minutes, or until tender.
While the rice cooks, heat the oil in a skillet set over medium to medium-high heat. Add the onions and cook until softened and light golden, 5 to 7 minutes. Add the sauce and stock and bring to simmer. Mix in the chicken and cook 5 minutes.
When cooked, use a fork to fluff the rice, and then mix in the peas. Serve the chicken korma with the rice and enjoy, garnished, if desired, with cilantro sprigs.