Chicken Curry with Chickpeas
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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.
Copyright 2006, Robin Miller, All Rights Reserved
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