Recipe courtesy of Rachael Ray

Chicken Curry with Chick Peas and Tomatoes

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  • Yield: 4 servings



  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.