Chicken Curry with Chickpeas

Name: Chicken Curry with Chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 425 grams chick peas, drained; 2 roasted chicken breast halves, about 1 pound; 1 teaspoon curry powder; 59 milliliters chopped fresh cilantro leaves; 1 teaspoon ground cumin; 4 servings Salt and ground black pepper; 710 milliliters quick-cooking rice; 237 milliliters reserved roasted vegetables from Roasted Vegetable Stew; 237 milliliters yogurt

Need Head to the store and pick up ground cumin, roasted chicken breast halves, yogurt, and a few other things to make it today. To use up the quick-cooking white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 20 minutes. This recipe is typical of Indian cuisine.

Instructions

Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.

Ingredients you will need

Rice

Cut chicken breasts into 1/2 to 1-inch pieces.

Ingredients you will need

Chicken Breast

Transfer chicken to a medium saucepan.

Ingredients you will need

Whole Chicken

Equipment you will use

Sauce Pan

Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through.

Ingredients you will need

Curry Powder

Chickpeas

Vegetable

Yogurt

Cumin

Equipment you will use

Frying Pan

Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Serve alongside rice.

Ingredients you will need

Rice

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

425grams

chick peas, drained 2

roasted chicken breast halves, about 1 pound 1teaspoon

curry powder 59milliliters

chopped fresh cilantro leaves 1teaspoon

ground cumin 4servings

Salt and ground black pepper 710milliliters

quick-cooking rice 237milliliters

reserved roasted vegetables from Roasted Vegetable Stew 237milliliters

yogurt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Botanica Wines Mary Delany Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 32 dollars.