Name: 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

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Recipe courtesy of Rachael Ray

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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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