1 - Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves.

2 - Whizz to a rough paste with a splash of water if needed.

3 - Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min.

4 - Stir in the paste for another min, then add the peanut butter, stock and yogurt.

5 - When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened.