Finally got around to cooking this today, and overall impressions are "not bad". Despite the fact that I like (and normally add) considerably more salt than most people, even I found this dish on the salty side, and I failed to get the penultimate step to work as intended ("Mix and cook uncovered for 2–3 minutes until the sauce is nice and thick") — mine failed to thicken. I put this down to the fact that I had (very unusually for me) used a low-fat Greek yoghurt — I bought this because the tub of yoghurt that I had originally bought for the recipe turned out to be extra-creamy, and I felt that it would be too rich for this dish, so I bought a tub of low-fat Greek yoghurt intending to blend the two. Unfortunately I forgot to do this, used only the low-fat yoghurt, and the sauce did not thicken as it should have done. I have eaten most of it, but have three pieces of chicken (and plenty of sauce) left, which I will eat tomorrow. I hope that by then the flavours will have blended more, as I felt that eaten straight from the wok the individual elements were rather more obvious than they should have been.
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** Phil.