Instruction

• 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
• Whizz to a rough paste with a splash of water if needed
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min
• Stir in the paste for another min, then add the peanut butter, stock and yogurt
• When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened
• Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using
• Eat with rice or mashed sweet potato