Heat oil in a frying pan and brown chicken for 2 minutes each side or until golden.
Add thyme and garlic to pan.
Cook for 5 minutes, stirring continuously, until soft.
Add wine and mustard and cook for 3 minutes.
Add sweet potato, water and KNORR Chicken à la King Dry Cook-in-Sauce pouch contents.
Return chicken to the pan and bring to the boil.
Reduce to a simmer for 30 minutes.
Add yoghurt and cook for a further 5 minutes.
Serve garnished with extra thyme and serve with couscous or fluffy white rice.