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Heat a large, deep pan over high heat and add a splash of oil to the pan.
Brown the chicken all over then remove and set aside.
Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.
Add another splash of oil if the mixture is too dry and fry for 30 seconds.
Add the chicken and chickpeas back to the pan then pour in the tomatoes, chicken stock and sugar.
Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
After 15 minutes, add the cream and season to taste then allow to simmer for another 15 minutes.
Sprinkle over the chopped coriander and serve with the rice.