Rinse the kidney beans and place in a medium bowl. Cover with water, and a very generous pinch of salt. Set aside to soak.
In a medium bowl, cut up the chicken breasts into cubes (the meat will eventually pull, so it doesn't need to be precise). Season with turmeric, and a pinch of salt and pepper.
Place a large pot over medium high heat and add olive oil. When the oil starts to shimmer, add seasoned chicken and cook, until browned on all sides. While meat cooks, slice and dice onion. Once all the chicken has been seared, remove from the pot onto a plate. Add onion to the pot and cook until softened, around 8-10 minutes.
Drain kidney beans and add to the pot, stirring to combine with the onion and fat. Add the chicken and resting juices back into the pot along with a litre of water. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium low, cover pot, and cook for 2 hours.
After about an hour and a half, prepare the herbs and green things. Chop the chives and scallions as finely as possible. Separately, chop up the parsley and coriander (including stems). Set a medium frying pan over medium heat and add a glug of olive oil. Once hot, add the scallion chive mixture. Stir for around two minutes, until wilted, before adding the chopped herbs. Add in 1 tbsp of fenugreek. Cook, stirring often, until everything is a dark green colour - around 20 minutes or so. Do not skip this bit.
Once the meat has cooked for 2 hours, add the cooked herb mixture. Take five limes and pierce each one several times with a fork. Add limes to pot, cover, and simmer for another hour.
After around 2.5 hours, check the stew - the meat should be tender and the whole thing should have the consistency of a stew. If it's too watery, cook for another half hour uncovered and increase the heat slightly. At this point, taste - season with salt and pepper and lime juice/vinegar if necessary.
Remove limes from stew and serve stew over rice, and with yoghurt dolloped liberally on top.