| Yield: | 4 servings |
Ingredients
- 2 cups quick-cooking white or brown rice
- 2 roasted chicken breast halves
- 1 (15-ounce) can chick peas, drained
- 1 (15-ounce) can diced tomatoes, drained
- 1/2 cup lowfat sour cream
- 1 1/2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro leaves, plus 1/2 cup, for garnish
- Salt and freshly ground black pepper
Instructions
- Cook rice according to package directions.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 538 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 47 mg |
| Sodium | 896 mg |
Reviews
I appreciate Rachel’s entry level approach to cooking which I hope brings many neophytes into the gourmet fold and this recipe is a neat take on creating an indian dish with a major shortcut– using sour-cream instead of the traditional “ghee” which can be a laborious process. Additionally this dish can me made really with any cubed meat like lamb or chuck and there is plenty of room for the addition of other veggies, like broccoli florets, cauliflower, peas, etc….. they all work here. In my version I used the listed ingredients plus some pearl onion, chopped tomatoes, and frozen peas, and for the spice I used some othe Indian flavors in addition to the curry and cumin. If the sauce is thinner than you would like (cooking the meat in the saute pan prior to adding the ingredients may add a bit of moisture) throw a tsp. or two of flour in to thicken the sauce. I served over jasmine rice with cilantro and lime to adorn the dish. Real crowd pleaser.
I’ve never tried any dish using curry but wanted to experiment with it since my husband bought the spice. The following are the modifications that I made to this recipe, which made it so good: (a) started by sauteeing 1/2 yellow onion and 1 clove garlic; (b) used shredded rotisserie turkey breast (instead of chicken); (c) used about 1 1/4 tsp. sweet curry powder; (d) substituted fresh Italian parsley (in lieu of cilantro); (e) added 1 cup frozen green peas to the dish at the end…very colorful and good; (f) squeezed some fresh lemon over the individual serving in the bowl before eating it…brought out the vibrance in all the flavors! My husband liked this dish, as did I. Nice change and very quick to make, I might add, which makes it a great weeknight dish! Will make again…
A few modifications I made to the recipe: less curry to 1 tsp AND 1/4 cup raisins!! My 2 yr old and 4 yr old loved “finding” the raisins… Definitely going into our dinner rotation.
I’ve made numerous variations of this recipe to use up what I had in the fridge, and each one was yummy. It’s great for a one pot meal, hearty for the chillier days, and a great introduction of eastern spices for my kids. They like it, which is a big deal in our household of picky eaters.
this recipe was sooo easy and delicious!
My kids loved it. I added a large clove of garlic, some onion, and one cup frozen peas. served it over basmati rice. This is a keeper.
My kids loved it. I added a large clove of garlic, some onion, and one cup frozen peas. served it over basmati rice. This is a keeper.