Recommended CADAC cooking surface: Paella pan
Mix the ground spices and curry powder together. In a separate bowl add the chicken, yoghurt, half the lime juice, half the garlic, half the ginger and a third of the spice mix and combine. Leave somewhere cool to marinade.
Heat half the oil in a deep pan and add half the onions and a pinch of salt, cook on low until the onions are soft and caramelised. Add the remaining ginger, garlic and spice mix, stir well and cook for a minute before adding the tomatoes and stock. Simmer for 20 minutes, stirring occasionally. Once cooked blend with a hand blender and keep to one side. Wipe the pan clean then add the rest of the oil and put back on the heat.
Once got add the remaining onions and fry until golden and crispy, remove these from the pan and keep to one side. Add the chicken to the pan and the marinade and cook on a med-high heat for 5 minutes to seal the meat then pour in the sauce.
Reduce the heat and simmer for 10-12 minutes, or until the chicken is cooked through. Stir in the rest of the lime juice and coriander and serve topped with the golden onions.