Curried Chicken with Yogurt Sauce

This recipe is from The Frog/Commissary Cookbook, which never seems to let me down.
The yogurt sauce is easy enough; plain yogurt plus chopped garlic, ginger, and spices. The chicken is also easy; defrost, roll in a mixture of spices and flour (I used almond meal instead), dredge in a mixture of turmeric and eggs, and fry on high heat. I didn't bother to pound the chicken breasts or heat the tomatoes as they suggested. The sliced tomatoes themselves are a necessary ingredient. Finished recipe got excellent reviews from its mathematically-inclined tasters, fresh from a brief cricket excursion.