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First, heat the coconut oil in a frying pan over medium heat. Add the diced chicken and chopped onion, season with salt and pepper, and cook until the chicken is no longer pink.
Lower the heat and stir in the garlic, ginger, tomato puree, turmeric, garam masala and chili powder. Add a splash of water and cook for 1-2 minutes to release the fragrance of the spices.
Add the tomatoes and chicken stock. Bring the pan to a simmer and cook for 10 minutes, stirring occasionally.
Once the sauce has reduced by about half, remove from heat and stir in the Greek yoghurt. If you want it extra creamy, add more yoghurt.
Serve with basmati rice and flatbread strips, with chopped cashews to garnish.