Spray a large pan with low calorie cooking spray and heat.
Add the onion, chilli, ginger and garlic, and cook on a medium heat for a few minutes, until the onion starts to soften.
Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes.
Add the stock, allow to boil and simmer for around 5 minutes.
Reduce the heat to low and add the tomato paste, yoghurt and chicken. Stir well. Cover with a lid and cook for 15- 20 minutes stirring regularly.
10 minutes before the end of cooking, add the chopped veg and a squeeze of lime juice.
Garnish with some more chopped coriander and serve.