Photo: Chicken Curry with Chickpeas Recipe
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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By mrsdrpepper26
Swansea, MA
on August 03, 2010
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The curry was bland, and once the cilantro was added it tasted a little like chlorine. It probably could've been saved if I'd added maybe more curry powder and salt and pepper and decided against the cilantro.
By shogtanyan_12149725
north hollywood, 43
on September 14, 2009
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Love this recipe once I vamped it up. Just kick it up a notch with an extra table spoon of curry and cumin, add a table spoon of paprika, table spoon of onion poweder, half of an jalepeno peper, and a tea spoon of spicy pepper paste ( can be found in the international section or canned goods
I also added a 1/2 a cup more of yogurt to make the sause a bit thicker. Great dinner party pleaser! Serve up with a side of samosas and flat bread baked with melted pepper jack cheese for a succesful dinner party.
By eaj4_11044685
Glenview, IL
on September 07, 2008
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I was really excited to try this recipe because it looked quick and easy. However, this was immediately complicated by the fact that I didn't have leftover roasted veggies or chicken in my fridge, and so I had to figure out correct quantities by subtracting amounts from other recipes in this episode. This is because all meals carry over for "later in the week."
Now on to taste. It did not taste very good. The yogurt was strange and it separated, causing the curry sauce to be extremely thin with various yogurt chunks, which is not very appetizing. We tried to save it but our attempts were futile. Furthermore, the curry flavor was too mild and added much more seasoning than the recipe suggested.
In all, I will not try this recipe again.
Read all 7 reviews