In a deep frying pan, we saute the chicken breasts on both sides. Next, we add the onions and the peppers. Pour a little wine and let it boil down. We then let the wine evaporate, and we add the tomato juice. After that, add a pinch of salt and pepper and cook for 45 minutes with the cover on. When the chicken is cooked, we add some paprika and spearmint, we turn off the heat, and we let it cool down a little. We take the leftover liquids from the frying pan, and we stir them with the drained yoghurt. After we dilute the yoghurt, we pour it into the sauce to tighten it up. Lastly, we serve the plate with some brown rice for taste.