Cut the chicken breasts into medium-sized cubes and place them in a dish. It's recommended to pierce the meat with a knife.

Pour the plain yogurts and spices, along with the chopped onion and garlic, over the chicken breasts.

Marinate the meat for a day and a half in the refrigerator, covered with plastic wrap.

After the marinating time, remove the meat from the refrigerator to reach room temperature.

Chop the tomatoes and shallots into medium cubes, and sauté them both in a pan with oil over medium heat.

Add the marinated chicken to the sautéed vegetables, and increase the heat to medium-high.

When the meat starts to turn white and has released almost all its water, add the coconut milk and curry. Stir the meat often.

Let the coconut milk reduce during cooking until less than a third of the original amount remains.

It's recommended to serve this dish with cooked rice. Enjoy!