Spray a large pan with a little oil and place over a medium heat. Add the chicken and cook for 10 minutes, turning halfway through, until browned, then remove from the pan. Do this in batches if you need to!

Add the onion and pepper to the pan and cook over a medium-high heat for about 5-6 minutes, until the onion has softened. Add the garlic, chilli flakes and tomato purée and cook for 1 minute.

Add the flour and stir continuously for 1 minute, then add the chicken stock, paprika and tinned tomatoes and stir well.

Add the chicken and bring to the boil, then cover the pan, reduce the heat to medium-low, and cook for 30 minutes, turning the chicken halfway through.

Mix together the natural yoghurt with the salt, and set aside.

Once the chicken is cooked, remove from the heat and leave to cool for about 5-10 minutes, then gently stir in the yoghurt until well combined. Serve in bowls, sprinkled with the parsley.

Notes:

Don't be tempted to use fat-free yoghurt in this, it'll probably split if you do!

We love this with mash, but it also works brilliantly with tagliatelle!