Tuesday, November 25, 2008

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

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.

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