Step 1 Heat oil in a large flameproof casserole dish over medium–high heat on the stovetop. Add onion and garlic; cook until soft. Add chopped chillies and tomatoes; cook, stirring, for 3–4 minutes.
Step 2 Add chicken, mushrooms, capsicums, lime juice and sugar to dish; bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Add chickpeas, kidney beans and coriander leaves; stir well and cook for 3–4 minutes, or until mixture is heated through.
Step 3 Meanwhile, cook potatoes in a large saucepan of boiling water over high heat for 8–10 minutes, or until tender, then drain and return to pan. Add milk and table spread; mash with a fork until smooth and creamy, and season with cracked black pepper.
Step 4 Garnish chicken stew with extra coriander leaves and serve with a dollop of natural yoghurt and a side of mashed potato.