Tip the onions, garlic, ginger, ground spices, chili and half the coriander into a food processor. Add 1 teaspoon of salt and mix into a purée. Put the blend into a medium saucepan and cook over low heat for 10 minutes, stirring commonly.
Crumble in the cube of the inventory, add the boiling water and return to the boil. Add the chicken, stir, then decrease the heat and cook for 20 minutes until the chicken is tender.