Chicken Curry with Chick Peas and Tomatoes

  • Yield: 4 servings
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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


  1. Cook rice according to package directions.
  2. 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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