Heat the oil in a large frying pan and cook the onion for 2 minutes. Add the chilli, ginger, ground coriander and cumin, and cook for 3 minutes, stirring, until fragrant.
Add the chicken to the pan, and fry for 5 minutes until brown. Pour over the tomatoes along with 100ml water and the beans, bring to the boil then reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and no pink colour remains.
Meanwhile, cook the long grain rice according to pack instructions.
To serve, stir most of the chopped fresh coriander through the curry and divide between 4 bowls along with the cooked rice. Top each with 1 tablespoon of the yogurt and the remaining coriander.