Add the oil to a pan and add the onions and peppers.
Cook for 5 minutes until soft and add the chicken breasts and cook for 3 minutes.
Add the tikka paste and stir for 1-2 minutes until the chicken is evenly coated.
Add the garlic and tomatoes, mix again and bring to a gentle boil then cover and simmer gently for 6-8 minutes.
Add the coriander, stir well then remove from the heat.
Stir in the yogurt, sprinkle with the remaining coriander and serve immediately.
Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 12mg | Potassium: 101mg | Fiber: 2g | Sugar: 5g