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Chicken Chickpea Curry Bowls

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 cup white rice
  • 2 cups water
  • Salt and ground black pepper, to taste
  • 1 tablespoons extra virgin olive oil (EVOO)
  • 1 pound ground chicken
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons curry powder
  • 1 cup plain yogurt
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (14.5 ounces) chickpeas
  • A handful cilantro, chopped
make it
In a medium saucepan over medium-high heat, combine rice, water and salt. Bring to a boil then reduce heat. Simmer, covered, 15-20 minutes, until rice is tender and liquid is absorbed.

Once the rice is going, place a large skillet over medium-high heat with 1 turn of the pan EVOO and brown the chicken. Add the 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, 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.
Notes
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