| 1. |
Heat some oil in a wok. Take the defrosted chicken breasts and cut them into cubes or thinly slice. |
| 2. |
Sauté chicken until no longer raw and put on a side plate temporarily. |
| 3. |
Sauté garlic and onions until translucent then add the chicken back into the wok. |
| 4. |
Add sour cream and coconut milk (optional, the curry will still taste delicious). |
| 5. |
Add tomato paste, curry powder and butter chicken packet. Add chickpeas and let cook on low heat for about 10 minutes before serving over brown rice. |
| 6. |
Note: adding cilantro is also optional if you want to jazz it up a bit. If you feel you need more of any of the ingredient, just add until you like the taste. |
