Mix together 75g of the yogurt
with 1 tbsp of the spice mix and some
seasoning. Add the chicken and leave
to marinate for at least 15 mins or
up to overnight in the fridge. Heat
the remaining spices, the onion and
a good splash of water, and soften for
5 mins, stirring often.
Tip in the pepper chunks and passata,
and simmer while you cook the chicken.
Heat the grill to High, remove the chicken
from the marinade and shake off any
excess. Grill under a high heat until
starting to char at the edges.
Tip the rice and peas into a pan with
a splash of water and heat through. Stir
most of the coriander into the sauce. Serve
the rice alongside the chicken and sauce,
scattered with the remaining coriander
and the remaining yogurt on the side.