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Chicken-chickpea Curry & Rice

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Chicken-Chickpea Curry and Rice
2011-02-05 Main Dish
3 100

Wake up your next rice dish with chicken, curry, chickpeas, and yogurt.

  • Servings: 4


1 cup Long Grain Rice
2 cups Water
Salt & Freshly Ground Black Pepper, to taste
1 Tbsp Extra Virgin Olive Oil
1 lb Ground Chicken
1 Large Yellow Onion, thinly sliced
2 Tbsp Curry Powder
1 cup Greek Plain Yogurt
1 can Diced Tomatoes, 14.5 ounces), well drained
1 can Chick Peas, 14.5 ounces
a Handful of Cilantro, chopped, for garnish


In a medium size saucepan over medium-high heat, combine rice, water, salt, and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 15-20 minutes until rice is tender and the liquid is absorbed. While rice is cooking, place a large skillet over medium-high heat. Add olive oil and chicken, and cook until chicken is no longer pink. Add onion and cook, stirring occasionally, for 7 minutes. Sprinkle with curry powder and cook, stirring, for 1 minute. Add the yogurt and warm gently for 3 minutes, adding a splash of water if too thick. Stir in tomatoes and chick peas; remove from heat. Divide the rice and chicken mixture among individual bowls and garnish each with cilantro.