Chicken Curry with Chickpeas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 785
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 135
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 42
- Cholesterol
- 91
- Sodium
- 1054
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.