Chicken Curry with Chickpeas (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
2. 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.
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