Chicken Curry with Chickpeas

Show: Quick Fix Meals with Robin MillerEpisode: Passport to Flavor

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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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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Comments & Reviews

recipe Chicken Curry with Chickpeas
Suzy north hollywood, CA 09-14-2009
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Perfect with the right amount of special touches!
Rated: 5 stars out of 5

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. Read more
recipe Chicken Curry with Chickpeas
Anonymous 09-07-2008
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Disappointed
Rated: 1 stars out of 5

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 more
recipe Chicken Curry with Chickpeas
Anonymous 02-04-2008
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Needs a little work
Rated: 3 stars out of 5

I was really excited about trying this recipe, and I was dissapointed. I was worried about it being too spicy, but it was... just the opposite with very little flavor. I may have overheated it because it was somewhat dry. If I made it again, I would double the spices and the veggies. Still, it was truly a quick fix with the left over veggies and chicken, and that was truly appreciated!Read more
recipe Chicken Curry with Chickpeas
Kris Chandler, AZ 04-21-2007
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Outstanding
Rated: 5 stars out of 5

This took 5 minutes to make with leftover chicken cut/shredded up. Served over brown rice it is healthy, quick and tasty.
recipe Chicken Curry with Chickpeas
Kathryn Chilliwack 03-09-2007
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Kids will eat it!
Rated: 4 stars out of 5

I love how simple this was to make if you have the precooked ingredients from the nights before. It made dinner time a... breeze. My two toddlers both ate it without complaining. The only thing is that I would like to add a little more spice on the side for the adults. Any suggestions?Read more
recipe Chicken Curry with Chickpeas
Anonymous 10-19-2006
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Great taste!
Rated: 4 stars out of 5

Recipe is really easy and very flavorful. The sause was not as thick as I was expecting , but it turned out OK. My husband... loved it!Read more