This recipe is for the chickpea version, but you can easily substitute cubed cooked chicken breast for the chickpeas - to prevent overcooking, add the chicken once the tomatoes have started to cook down (about 10 minutes before the dish is finished).
This is from "Almost Vegetarian" by Diana Shaw - a wonderful cookbook, and probably my favorite out of my entire collection.
3-inch chunk fresh ginger, peeled
6 large garlic cloves
1 tbsp canola oil
1 large yellow or white onion, chopped
1/2 cup minced fresh cilantro (sub. flat-leaf parsley if you don't like cilantro)
1 tbsp Madras-style curry powder
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
Pinch cayenne pepper
4 large tomatoes (about 1 lb), peeled, seeded, and chopped
1 Granny Smith apple, peeled, cored, diced
3 cups cooked chickpeas (if canned, drain & rinse)
1 tbsp fresh lemon juice
1/4 cup raisins
2 tbsp unsweetened shredded coconut
1 cup plain soy yogurt
Finely grate the ginger and garlic.
Heat the oil in a medium skillet, and saute the ginger, garlic, onion, cilantro, curry powder, cumin, coriander, turmeric, and cayenne pepper over medium-low heat, until the onion is soft and translucent, about 10 minutes.
Stir in the tomatoes, apple and chickpeas, and cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew, about 20 minutes. (If you're making the chicken version, add the tomatoes & apple, cook for 15 minutes, then add the cooked chicken & finish cooking.)
Add the lemon juice, raisins, and coconut, and simmer, uncovered, stirring occasionally, for 5 minutes, just to thicken and blend.
Turn off the heat, stir in the yogurt, cover, and let it rest for 10 minutes before serving.
Serves 4. Per serving, prepared with chickpeas: 279 calories, 6.7g fat, 9.8g protein