In a mixing bowl add the chicken and pour over all the spices and stir until fully coated. Cover the bowl with cling film and pop in the fridge for 10 minutes to allow the chicken to marinate.
Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken to the pan and fry for 4 minutes until browned on all sides.
Once the chicken is browned add in the onion and fry for another 2 minutes until just starting to soften, add in the peppers and chilli and fry for a further 2 minutes.
When the peppers and onions are soft add the crushed garlic, ginger and pour in the chopped tomatoes, tomato puree and hot sauce stirring together until fully combined.
Add the stock pot to the water and pour into the pan, allow to bubble for 20 minutes.
Stir through the fat free yogurt and chopped coriander and serve with your choice of side!