Chicken Chickpea Curry Bowls

Original Rachel Ray recipe modified from HERE. The chicken mixture makes about 4 servings (or 3 large ones).

This recipe didn't exactly turn out the way I'd envisioned.. In fact, I thought it would be somewhat creamy in texture and there would be some yogurt-y sauce. But instead the yogurt all "melted" into the chicken and it was brothy tasting. Still good, but not what I wanted to make.INGREDIENTS

• 1 cup instant brown rice
• Salt and ground black pepper, to taste
• 1 tablespoons extra virgin olive oil
• 2 large chicken breasts, diced
  
• 1 cup frozen diced onions
  
• 1 tablespoons curry powder
• 1 cup plain yogurt
• 1 can diced tomatoes (14.5 ounces) , drained
• 1 can chick peas (14.5 ounces)
• A handful cilantro, chopped

DIRECTIONS

Brown the chicken in olive oil in skillet over medium-high heat.
Add onion and cook, stirring occasionally, for 7 minutes.
Sprinkle with the curry powder and cook, stirring, for 1 minute.
Add the yogurt and simmer gently for 3 minutes (you can add a splash of water if it needs to be loosened up a little).
Add in some salt and pepper then the tomatoes and chickpeas. Remove from heat.

Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.