For the curry chicken with basmati rice and chickpeas, slice the onions, finely chop the ginger and garlic and sauté with the finely chopped chili peppers.
Remove the core from the peppers and cut into rough cubes, chop the carrots and also chop the zucchini and add everything to the onion spices.
Add the chicken meat cut into small cubes and fry. Add the canned tomatoes and the chickpeas, season with salt, pepper and curry and the remaining spices.
Simmer for about 15 minutes. Cook the basmati rice until done. Arrange a plate with rice and spread the curry over it, dress with yogurt and cilantro.