A fast and easy meal that combines chicken breast and chickpeas in a mild curry sauce. Serve with rice or flat bread.
I had to tweak this recipe before I even started cooking it but it was a good base recipe. I used garam masala (cardamom, cloves, cinamon, cumin seeds, corriander seeds toasted and ground) extra curry, more black pepper and chopped cilantro in the pan, not only for garnish. I chopped up a few fresh very hot cayenne peppers too. (Too many to use up this summer!!) I used 1/3 can of diced tomatoes and a few small fresh plum tomatoes to get a nice sauce rather than only ketchup (I omitted) and water. At the end I stirred in about 1/3c low fat plain yogurt. I served with jasmine rice. Delish. No way would the recipe as written have enough spice and flavor. I noticed a lot of recipes on here are very base and simple and someone who knows there way around the kitchen can really jack them up to awesome! - 31 Oct 2011 (Review from Allrecipes USA and Canada)
I did not have curry powder so I substituted a mixture of cumin, basil, corriander and a smidge of ginger. It was delicious. - 30 Sep 2010 (Review from Allrecipes USA and Canada)
I made this as directed, except I used 2 chicken breasts instead of 1. This was an excellent dish. It was easy, had a good flavor, and is low in fat. Next time I may use some cayenne pepper to add some heat, but it was still very good without that. - 20 Feb 2011 (Review from Allrecipes USA and Canada)