In a food processor blend the onion and coriander with the garlic, cumin and salt then blend into a smooth paste. Transfer the mixture to a warmed frying pan and stir for 1 to 2 minutes. Add the garam masala, paprika, ginger and stir. Next add the natural yoghurt and cherry tomatoes again give it a good mix. Now add the chicken and allow to simmer for about 40 minutes.
Boil the rice until soft, drain any excess liquid and transfer to a wok. Heat a little oil then add the chopped spring onions. Stir fry the rice until heated through and beginning to get a little crispy.
Serve the fried rice with the chicken curry.
If the curry is a little too spicy you can add any left over yoghurt.
Feel free to add some scrambled egg to the fried rice.