Chicken Curry with Chickpeas & Tomatoes

I don’t often cook with curry, but Tim loves it.  So when I received this quick & easy chicken curry recipe via an email recipe exchange (thanks to Stacy Cain Adler), I decided to give it a whirl.

I roasted 2 boneless skinless chicken breasts, rubbed with a touch of olive oil and sprinkled with kosher salt and pepper, at 350 degrees for about 25 minutes.  I used boil-in-the-bag rice that I had in the cabinet, but I think basmati rice would have been better.  While the recipe below calls for a can of plain diced tomatoes, using diced tomatoes with jalapeno was recommended to me.

Next time I plan to saute some onions and garlic before adding the chicken, spices, tomatoes, chickpeas, and sour cream.  And, I think I will amp up the flavor with an extra dash of curry powder.

The dish couldn’t have been easier to put together and had a wonderful mild curry flavor.

Chicken Curry with Chickpeas & Tomatoes
Rachael Ray

• 2 cups quick-cooking white or brown rice
• 2 roasted chicken breast halves
• 1 (15-ounce) can chickpeas, drained
• 1 (15-ounce) can diced tomatoes, drained
• 1/2 cup low fat 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

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.