Chicken and chickpea curry

INGREDIENTS

4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g tin of chickpeas, drained and rinsed
2 onions, quartered
3 fat garlic cloves
½ oz fresh ginger, peeled
2 tbsp medium curry powder
½ tsp turmeric powder
2 tsp paprika
1 tbsp tomato puree
1 fresh red chilli
20g packet fresh coriander
1 chicken stock cube
1 pint boiling water
Plain yoghurt
Olive oil
Salt and pepper

DIRECTIONS

Blend the onions, garlic, ginger, spices, chilli and 1/2 the coriander. 
Fry the chicken pieces on a low heat for 10 minutes, stirring frequently.
Add the blended mixture, stock cube, tomato, boiling water.
Return to the boil. 
Simmer for 20 minutes until the chicken is tender.
Add the chickpeas and simmer for a further 10 minutes. 
Sprinkle with chopped coriander and spoon over the yogurt, then serve with basmati rice.