Use a blender to blitz the onion, garlic, ginger, chilli, coriander stalks, curry powder, tomato paste. Add a splash of water and then blend until smooth.

Add the paste to a large saucepan and cook over a medium to high heat for a few minutes, this will release all the flavours.

Add in the diced chicken, and continue to cook for a few minutes, stirring occasionally, until there are no more pink bits.

Pour in the tinned tomatoes, then fill the can half full of water, then pour it in and stir well. Leave to simmer for about 10-15 minutes. It can spit, so it may be worthwhile to cover the pan with foil or a lid.

Meanwhile cook your rice as per the packet instructions. (The nutritional info includes 75g of raw rice per person.)

Stir through the low-fat yoghurt and the chopped coriander through the curry, then taste for seasoning. Serve it with the rice and enjoy.