Chicken and chickpea curry recipe

Ingredients

• 1 onion, sliced
• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• 2 1/2 cm root ginger, peleed and grated
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tbsp flour
• 4 chicken breasts, cut into chunks
• 400 g can chickpeas, drained
• 1/2 chicken stock cube, dissolved in 300ml boiling water
• 100 g spinach leaves
• 2 tbsp mango chutney
• 100 ml natural low fat yoghurt
• 225 g basmati rice
• 1 tsp coriander seeds, toasted
• 25 g butter substitute
• 1 handful fresh coriander leaves, chopped