Recipe courtesy of Robin Miller

Chicken Curry with Chickpeas

Name: Chicken Curry with Chickpeas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: indian
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

Getting reviews...

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Save 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.