Step 1

Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned.

Step 2

Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper.

Step 3

Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally.

Step 4

Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed.

Step 5

Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.

Step 6

Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander.

Step 7

Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander.