Step 1Heat olive oil in a large, deep non-stick frying pan over medium-high. Sauté onion and garlic until softened. Add chilli paste and chopped tomatoes, and cook for a further few minutes.
Step 2Add chicken thighs with mushrooms, capsicum, lime juice and sugar. Bring to the boil. Reduce heat to low, cover and simmer for 40–50 minutes, stirring occasionally, or until chicken is tender and falling off the bone. Add rinsed chickpeas, kidney beans and chopped coriander. Stir to heat through.
Step 3Meanwhile, pour milk into a large non-stick saucepan with 1 1/2 cups water. Place over medium heat and bring to a simmer. Gradually add the polenta, stirring continuously with a whisk for 3–4 minutes until smooth and creamy.
Step 4Serve chicken with polenta and top with coriander, and a spoonful of yoghurt.