This recipe has been the only Indian dish that I have successfully prepared. Over the years, I have always used what I had on hand and changed some things. I use light coconut milk, whatever chicken I have on hand- I prefer thighs, but breast works well too. I use all dry spices, and instead of tomato sauce, I use tomato paste and the whole can of coconut milk (approx 14 oz). I also add a dash of sugar to taste. To make this more healthy I also add a small bag of frozen peas after everything is done simmering. The flavors meld so well; this is pretty close to the flavor complexity of some of my favorite Indian dishes.

Reviewed On: Oct. 11, 2009