Method
Dice the onion, and mince the ginger and garlic. Heat the coconut oil on a low heat and when melted add the onion, ginger, and garlic in the pan.
Meanwhile, chop your chicken into small chunks.
Allow the onion base mix to soften for about 10-15 minutes then add all of the spices. Stir for 1-2 minutes to allow the spices to infuse with the oils in the pan.
Add your chicken and stir thoroughly in the spices and onion base, ensuring the chicken is thoroughly coated and cooked on the outside. This should take 3-5 minutes.
Add 100ml of water, and your coconut milk and allow to simmer uncovered on a low heat.
Mix a teaspoon of flour with a few teaspoons of water and add to the sauce and stir through.
Simmer for approximately 20 minutes on a low heat, or until the chicken is cooked through.
At this point you can cook your rice using your preferred method.
Once everything is done, take off the heat, stir through the yoghurt, and enjoy!