Cut the peppers in half, remove the seeds, put them with the tomatoes in a large non-stick frying pan on a high heat and turn them a few times until they are lightly blackened on all sides.
Meanwhile, peel and finely chop the garlic and ginger. Add 2 tablespoons of garam masala, a pinch of sea salt and black pepper, and 2 tablespoons of yoghurt. Make small slices in the chicken breast and rub the marinade into the chicken.
Put the blackened tomatoes and peppers onto a plate and return the pan to a medium heat with 1 tablespoon of olive oil and add the chicken breast. Fry the chicken for a total of 10 minutes, turning it over halfway through.
In the meantime, cut the peppers into pieces. Put the chicken breast on a plate and add the tomatoes, peppers and 4 tablespoons of peanut butter to the pan. Pour in 400ml of boiling water and stir well. When the sauce starts to thicken, put the chicken breast back in the pan for another 2 minutes, turn them over a few times until they are warm and cooked through, and put them on a plate.
Remove the pan from the heat, season the sauce and stir in the rest of the yoghurt. Slice the chicken and serve with the sauce and rice and/or naan bread of your choice.
For a vegetarian option, replace the chicken with 4 aubergines. Bake/grill the aubergines, as well as the chicken, for a total of 10 minutes, turning halfway through. Cut into 3cm cubes and serve with the sauce and rice and/or naan bread.