Chop the onions into large chunks and add to a large saucepan with the oil. Fry gently on a low to medium heat until the onions begin to soften. Add the chicken to the pan and season with salt and pepper. Cook until all the chicken is lightly browned.
Stir in the curry paste and cook for 4 minutes on a low heat. Add the tinned tomatoes and stir well and leave to simmer for around 10 minutes.
Stir in the Greek yogurt and simmer for a further 3-4 minutes. Serve with basmati rice and sprinkled with the fresh coriander.
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