Ingredients
Method
1.In a large, deep frying pan or skillet, heat the oil. Toss the chicken in the seasoned flour and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
2.Add the ginger, garlic, chilli and capsicum to the pan and cook gently until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, chutney, tomato paste, Yoplait Au Naturel yoghurt and stock.
3.Return the chicken and any accumulated juices to the pan and bring to a simmer. Simmer over a low heat until the chicken is tender and the juices are slightly thickened, around 15 minutes. Sprinkle with coriander and serve with rice and extra chutney and yoghurt if desired.
