Place half of the onion, garlic, fresh ginger, Crossover spice, salt, cinnamon, tomatoes, jalapenos, and water in a food processor attached with the steel blade. Process until totally pureed. Set aside.
Slice the other half of the onion thinly.
Heat 1-tablespoon olive oil in a large flat bottom skillet. Add the thinly sliced onion and cook, stirring occasionally, until wilted (4-5 minutes). Add the curry paste and cook in medium heat, stirring constantly, 20-25 minutes. (*For more on this, please read the blog post.) You will realize, in time, some of the juices will evaporate and a very curry-like smell will fill your kitchen.
Add 2/3 cup of the yogurt into the skillet and cooking for another 10 minutes, stirring constantly. Yogurt will thicken as it cooks.
Add the chicken, 1/3 cup of water, and the rest of the yogurt (should be 1 1/3 cup) in the skillet. Give it to a stir and allow it to come to a simmer. Turn down the heat to medium-low and cook until the chicken is cooked through and tender, 10-15 minutes.
Using a slotted spoon, transfer the chicken to a large plate. Increase heat to medium high and allow it to cook until it thickens, 5-7 minutes. Keep a close eye on to make sure it doesn't burn. Stir in the chicken back in the skillet.
Taste for seasoning and add more, if necessary. Serve over white rice. Sprinkle it with chopped parsley.