Curry sauce/flavoring?

Do any curry lovers have a recipe/method for creating a curried chicken & bean dish (no rice) ? Thinking I want to do something like this tonight...Thanks!

I sprinkle ( liberally, I LOVE me some curry! ) curry powder on boneless, skinnless chicken breasts, toss it in a hot frying pan-I use cooking spray on my pan, seer it, and then braise it in a white wine/ salt free chicken stock combo until it's tender. I then make a low fat "cream" sauce by taking the cooking liquid and adding fat free greek yogurt , some 1% milk, and just a tiny splash of whipping cream, and then thicken it with corn starch and water. I eyeball everything, so I don't have any specifics on amounts.
Don't have any suggestions for using beans with it, sorry. I usually make myself a zucchini "hash" with onion and garlic as a side--it's so good.

I got one cup of yellow split peas  cooked in 2 cups water  (or a small can of garbanzo beans), and add yellow curry, about 2 Tablespoons, lemon pepper to cover the top of the pan (probably 4 teaspoons but idk for sure), whenn they are cooked mash well with a potato masher, if desired add enough undlavored greek yogurt to make them creamy, but i usually don't.

 

Thank you guys! I'm used to cooking with coconut milk for my curry which is not so great for us now lol, and have been missing it pretty badly. Thanks so much for sharing your recipes!!