Chicken Curry with Chick Peas and Tomatoes

Yield:
4 servings
Ingredients
  • 2 cups quick-cooking white or brown rice
  • 2 roasted chicken breast halves
  • 1 (15-ounce) can chick peas, drained
  • 1 (15-ounce) can diced tomatoes, drained
  • 1/2 cup lowfat sour cream
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro leaves, plus 1/2 cup, for garnish
  • Salt and freshly ground black pepper
Directions
  • Cook rice according to package directions.

  • Meanwhile, using a fork, pull chicken meat from bone in shreds. Transfer chicken to a medium saucepan. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well. Set pan over medium heat and bring to a simmer. Simmer 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve chicken curry over rice. Garnish with cilantro.


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