Directions:
- Cook rice according to package directions.
- Meanwhile, using a fork, pull chicken meat from bone in shreds. Transfer chicken to a medium saucepan. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well. Set pan over medium heat and bring to a simmer. Simmer 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve chicken curry over rice. Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.19 Kcal (1851 kJ) | ||
| Calories from fat | 60.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 10% | |
|---|---|---|---|
| Cholesterol | 20.98mg | 7% | |
| Sodium | 271.07mg | 11% | |
| Potassium | 278.49mg | 6% | |
| Total Carbs | 81.93g | 27% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 12.88g | 26% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 20mg | 111% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 259.04 Kcal (1085 kJ) | ||
| Calories from fat | 35.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 10% | |
|---|---|---|---|
| Cholesterol | 12.29mg | 7% | |
| Sodium | 158.8mg | 11% | |
| Potassium | 163.14mg | 6% | |
| Total Carbs | 48g | 27% | |
| Sugars | 0.27g | 2% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 7.55g | 26% | |
| Vitamin C | 1mg | 3% | |
| Iron | 11.7mg | 111% | |
| Calcium | 37.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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