Sauté 1 finely-chopped onion until soft.
Add 2 Tbs (30ml)tomato paste and 3 Tbs (45ml) curry paste and cook for 2 minutes.
Add 3 diced chicken breasts and seal.
Add 1 can (400g) each chopped tomatoes and drained chickpeas, ½ cup (125ml) chicken stock and simmer for 10 -15 minutes or until cooked through.
Stir in ½ cup (125ml) yoghurt and heat through.
Scatter with coriander and serve with naan bread or rotis.