Nutty Chicken Curry (Indian Chicken)

Finely chop a quarter of the chilli and then put the rest in a food processor with the ginger, garlic, coriander stems and a third of the leaves. Beat until you get a rough paste with a splash of water if necessary.
Heat the oil in a frying pan and then quickly brown the chicken pieces for 1 min. Add the pasta for another minute, then add the peanut butter, broth, and yogurt. When the sauce is gently bubbling, cook for 10 minutes until the chicken is cooked through and the sauce has thickened. Add most of the remaining cilantro and then sprinkle the rest on top with the chili, if using. Eat with rice or mashed sweet potato.

foods：
1 large red chili
0.5 ginger
1 large garlic
bunch of cilantro
1 tablespoon sunflower oil
4 chicken breasts
5 tablespoons peanut butter
150 ml chicken broth
200 g Greek yogurt