Thinly slice the green onions, reserving a handful of the sliced green parts for garnish.
Peel and chop the garlic.
Heat the oil in a large saucepan, over medium heat, and cook the green onions and garlic for a few minutes.
Add the tomatoes, curry powder and ground ginger; cook for 3 to 4 minutes.
If the pan gets dry, add a splash of water to make sure the spices do not burn.
Add the chicken and cook for 5 minutes.
Make sure all the chicken is coated and is beginning to brown on the sides.
Add 1 cup plus 2 tablespoons water and bring to a boil.
Reduce heat to medium and simmer 10 to 15 minutes or until the chicken is cooked through.
Take the curry off the heat, stir in the yogurt and season with salt and pepper.
Serve warm with rice.
