[Deana]

I LOVE curry dishes, but a lot of the recipes I find are pretty high in fat. I made this tonight and it was fantastic. It is from Quick Fix Meals by Robin Miller.

Chicken Curry with Chickpeas and Tomatoes

2 cups quick cooking white or brown rice rice

2 leftover cooked chicken breasts (about 2 cups -- or omit this and add extra veggies)

1 15 oz can chickpeas, drained and rinsed

1 15 oz diced tomatoes, drained

1 1/2 tsps curry powder

1 tsp cumin

1/2 cup lowfat sour cream

1/4 cup chopped cilantro
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cook the rice according to package directions

Shred/dice cooked chicken and put in a medium skillet or saucepan. Add the chickpeas, tomatoes, curry powder, cumin and mix well. Bring to a simmer and simmer until heated through. Stir in the sour cream and simmer until heated. Remove from heat and stir in the cilantro. Season with salt and pepper.

This is fantastic and can easily be made vegetarian. I served with roasted zucchini and toasted pita bread (looked for naan but our grocery store doesn't carry it)