Ingredients Jump to Instructions ↓

  1. 2 cups quick-cooking white or brown rice

  2. 2 roasted chicken breast halves

  3. 1 (15-ounce) can chick peas, drained

  4. 1 (15-ounce) can diced tomatoes , drained

  5. 1/2 cup lowfat sour cream

  6. 1 1/2 teaspoons curry powder

  7. 1 teaspoon ground cumin

  8. 1/4 cup chopped fresh cilantro leaves, plus

  9. 1/2 cup, for garnish

  10. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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