Instructions: Heat the oil in a medium skillet on medium heat and fry the chicken for 2 minutes on each side. Remove from the pan, strip off and discard the skin, and set aside.

In the same skillet, fry the onions, garlic and diced bell peppers for 1 minute. Return the chicken breasts to the pan, sprinkle with the pepper and salt, cover, and cook for 5 minutes. Transfer the chicken and vegetables to a warm plate.

Deglaze the skillet with the wine. Stir in the mushrooms and coriander and boil for 1 minute. Remove from the heat, stir in the cornstarch slurry, return to the heat, and bring to the boil for 30 seconds to thicken and clear.

Remove from the heat and lightly but thoroughly stir in the strained yoghurt. Return to a very low heat, add the reserved chicken and vegetables, and heat through. Divide the sauced chicken and vegetables on plates with sweet potato and broccoli on the side.

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