Chicken Curry with Chickpeas and Tomatoes
from
Robin Miller Quick Fix Meals (<---best cookbook ever!!)
Total Time: 15 minutes
Prep Time: 10 minutes
Active Cooking Time: 5 minutes
Ingredients:
2 cups quick-cooking white or brown rice
2 pre-cooked chicken breast halves
One 15 oz can chickpeas, drained and rinsed
One 15 oz can diced tomatoes, drained
1 1/2 tsp curry powder
1 tsp ground cumin
1/2 cup low-fat sour cream
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper
Directions:
Cook the rice according to package directions.
Meanwhile, using a fork, pull the chicken meat from the bone into shreds and place in a medium saucepan. Add the chickpeas, tomatoes, curry powder, and cumin and mix well. Set over medium heat, bring to simmer, and simmer until heated through, 3 to 5 minutes. Stir in the sour cream and simmer 1 minute to heat through.
Remove from the heat and stir in the cilantro. Season to taste with salt and pepper and serve over rice.
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