Step 2

Heat the oil in a skillet over high heat. Brown the chicken chunks for 1 minute.

Step 3

Stir in the paste for 1 more minute, then add the peanut butter, stock and yogurt.

Step 4

Once the sauce is gently bubbling, cook for 10 minutes until the chicken is cooked through to 165°F and the sauce has thickened.

Step 5

Stir in most of the remaining cilantro, then scatter the rest on top with the sliced chili. Serve with rice or mashed sweet potato.