I had all of the ingredients on hand! Even curry leaves (they can be found at Namaste Indian grocery here in Des Moines.)! They were required for a round of Indian cooking Ryan and I did a few months ago, and upon reading that this recipe called for them, I remembered we stored the extra in the freezer. I used split red lentils and a 16 oz can of tomato sauce instead of fresh tomatoes. I can't wait to try this when we have some fresh garden tomatoes!
The yogurt marinade on this chicken makes it super tender and juicy. I usually half the recipe, but use the full amount of yogurt and double the amount of spice (1 tsp. each coriander and cumin).