Time: 20 min.
Complexity: easily
Servings: 4

Quick Chicken Curry with Chickpeas - a detailed recipe.

Ingredients:

• 3 cups instant rice
• 2 baked chicken breasts, halved (about 450 g)
• 1 can (425 g) canned chickpeas (drained)
• 1 cup remaining cooked vegetables by prescription "Seasonal Vegetable Stew"
• 1 cup of yogurt
• 1 teaspoon curry powder
• 1 tsp ground cumin
• 1/4 cup chopped fresh cilantro leaves
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, rice, chickpeas, yogurt, curry, cumin, cilantro

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Preparation:

Step 1
• Cook rice according to package directions.
  
  Cut the chicken breasts into 1.5-2.5 cm pieces. Transfer the chicken to a medium saucepan. Add the chickpeas, cooked vegetables, yogurt, curry powder, cumin and mix well.
  
  Place the pan over medium-low heat and cook for 3-5 minutes, until the mixture is heated through. Remove from heat and stir in the cilantro. Season with salt and black pepper to taste. Serve with rice.

Votes: 3

Author of the recipe - Robin Miller is a food writer and nutritionist.