Heat a large saucepan over a medium to high heat and add the cooking oil. Once warm add the chicken pieces. Brown off the chicken then add in the red pepper and stir.

Next add the spring onions and season with salt. Add the garlic and chopped chillies. Fry for a couple of minutes whilst stirring and then add in the dried spices.

Once the chicken and veg is coated with the spices add the lime juice and the zest. Stir and fry for another minute, then pour in the coconut milk. Bring to a gentle simmer and leave to reduce down for around 20 minutes, stirring occasionally.

Prepare the noodles or rice, and set aside. After 30-40 minutes the sauce should have now reduced down and thickened. Turn off the heat and leave to cool for a minute.

Stir through the quark/yogurt and thicken the sauce further, it should now be a lovely orange colour and a nice silky thick consistency.

Serve up with your rice or noodles and enjoy! :)