Chicken Curry with Chickpeas


  • 3 cups quick-cooking rice
  • 2 roasted chicken breast halves, about 1 pound
  • 1 (15-ounce) can chick peas, drained
  • 1 cup reserved roasted vegetables from Roasted Vegetable Stew
  • 1 cup yogurt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and ground black pepper

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Category: Chicken Curry Recipes