- 250g chicken breast mini fillets
- 1 onion
- 1 red pepper
- 1 garlic clove
- 1 chilli
- A handful of coriander
- 1 dried chipotle chilli
- 400g tin of chopped tomatoes
- 400g tin of kidney beans
- 1 tsp ground cinnamon
- 1 tbsp Worcestershire sauce
- 1 lime
- 150g natural yogurt
- 1 tsp olive oil
- 2 tbsp water
- Sea salt
- Freshly ground pepper
- 200ml warm water
Chop the chicken fillets into bite-size chunks. Warm a pan for 1 min, then add 1 tsp olive oil and the chicken. Cook over a medium heat, turning now and then, for 5-6 mins till the chicken is browned all over. If it sticks, add a splash of water.
While the chicken cooks, peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits. Finely chop it.
Add the chopped veg to the chicken with 2 tbsp water, a pinch of salt and a crack of pepper. Cook, stirring once or twice, for 5 mins till the veg start to soften.
While the veg fry, peel and crush the garlic. Halve the chilli. Finely chop it, flicking out the seeds for less heat. Finely slice the coriander stalks (keep the leaves for later). Halve the chipotle chilli and shake out the seeds (unless you like your food really spicy). Finely chop it.
Stir the garlic, chipotle and coriander stalks into the pan. Cook and stir for 1 min till aromatic.
Tip the tomatoes into the pan. Half-fill the can with warm water (around 200ml) and add that too. Drain and rinse the kidney beans. Add them to the pan. Add 1 tsp ground cinnamon. Stir in 1 tbsp Worcestershire sauce.
Pop a lid on the pan. Turn the heat up and bring to the boil, then turn the heat down again and simmer for 20-25 till the chicken is cooked through and the chilli is rich. Squeeze in the lime juice. Taste and add a little more salt or pepper if you think it needs it.
Ladle the chilli into bowls. Top with the yoghurt and scatter with the coriander leaves to serve.