Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the
heat and simmer for 20 minutes until the chicken is tender.
Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four
bowls. Sprinkle with the reserved
coriander and spoon over the yogurt,
then serve with basmati rice, naan
bread or poppadums.