Thursday, September 3, 2009

Chicken Chickpea Curry Bowls

I love everything Rachael Ray and I love Indian food. What a great combination! I used brown rice instead of white and omitted the ground chicken she suggested. Other than that, I followed the recipe exactly. Enjoy!

1 cup brown rice
2 cups water
1 tablespoons EVOO
1 yellow onion, thinly sliced
2 tablespoons curry powder
1 cup plain yogurt
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can chick peas
A handful cilantro, chopped

Get Cookin'

Cook the rice according to package directions.
Once the rice has started to cook (mine takes about 45 minutes), start cooking the onion in a skillet with some EVOO.
Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes and chickpeas then remove from heat.
Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.

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