1. Heat the oil in a large pan over medium heat and cook the sliced onions until golden and soft.

2. Add the minced garlic and grated ginger and cook for one minute until fragrant.

3. Stir in the ground cumin, coriander, turmeric and chili powder and cook for thirty seconds.

4. Add the chicken pieces and season with salt, stirring until the edges begin to sear.

5. Pour in the chopped tomatoes and simmer for five minutes until the mixture thickens.

6. Add the chickpeas and stir to coat with the spice base.

7. Pour in the coconut milk and water or broth, bring to a gentle boil then reduce to a simmer.

8. Cook uncovered for fifteen minutes, stirring occasionally, until the sauce thickens.

9. Sprinkle in the garam masala and adjust salt and pepper to taste.

10. Serve the curry over cooked basmati rice, garnish with cilantro and a squeeze of lime.