Chicken Curry with Chick Peas and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups quick-cooking white or brown rice |
2 roasted chicken breast halves |
1 (15-ounce) can chick peas, drained |
1 (15-ounce) can diced tomatoes, drained |
1/2 cup lowfat sour cream |
1 1/2 teaspoons curry powder |
1 teaspoon ground cumin |
1/4 cup chopped fresh cilantro leaves, plus 1/2 cup, for garnish |
salt and freshly ground black pepper |
Directions:
1. Cook rice according to package directions.
2. 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.
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