Coat chicken in curry powder, chili powder, garlic powder, onion powder, Greek yoghurt and olive oil.
Fry chicken on medium to high heat until golden and crispy on both sides and set aside.
Sauté shallots, garlic and chilli.
Add yellow curry paste, green beans and carrots.
Simmer with coconut milk and chicken broth.
Finish the chicken off in the pan.
Serve and top with fresh chilli, coriander and fried onion.
