I read the reviews first before making this. I'm pretty good at gauging spices when cooking so decided to add in an additional 50% of the spices, garlic and ginger. The rest I did exactly as instructed. If you are worried about getting a burn warning, it's worth noting that this might be due to the spices sticking to the bottom of your pot. The easy fix for that is to let the chicken juices form as it cooks and stir it up and off the bottom. This is a kind of "deglazing" and it works like a charm. I also used normal coconut milk based on the consistency reviews saying it is too thin a sauce.
Taste wise, so good!! I'm not a big peas fan but I did anyway since I believe in giving recipes a good first run. I might choose to use chickpeas in conjunction with the chicken breast next time.
I served this with basmati rice, I just prefer it.
