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Chicken Chickpea Curry Bowls
Chicken Chickpea Curry Bowls

Chicken Chickpea Curry Bowls

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's 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.
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