Chicken Curry with Chickpeas

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 cups quick-cooking rice
  • 2 roasted chicken breast halves, about 1 pound
  • 1 (15-ounce) can chick peas, drained
  • 1 cup reserved roasted vegetables from Roasted Vegetable Stew
  • 1 cup yogurt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and ground black pepper
Directions

Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.

Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.


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