Chicken Curry with Chickpeas

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
  2. 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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