Mexican Chicken I

Pat the chicken breasts dry with paper towels and season lightly with celery salt on both sides.

Heat a large skillet over medium-high heat and add the chicken breasts, cooking for 6-7 minutes per side until golden brown and cooked through.

Transfer the cooked chicken to a cutting board and let rest for 2-3 minutes, then slice into bite-sized pieces.

In a bowl, whisk together the chilli powder, soft brown sugar, Worcestershire sauce, red wine vinegar, tomato ketchup, and Tabasco sauce until well combined.

Pour the sauce mixture into the same skillet over medium heat and stir in the chicken stock, bringing to a gentle simmer.

Return the sliced chicken to the skillet and stir to coat evenly with the sauce.

Remove from heat and stir in the natural yoghurt until fully incorporated, creating a creamy sauce.

Taste and adjust seasoning as needed, then serve immediately over rice or with warm tortillas.