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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Passport to Flavor

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

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