Chicken Chickpea Curry Bowls

Oh Rachael Ray, how I “heart” you. You make my weeknight dinners a quick, easy, & delicious treat for my husband. As much as we liked this dinner, I still can’t bring myself to use your term “MYOTO” (Make Your Own Take Out) for those of you not down with Rachael Ray. Anyway, this is a super healthy weeknight dinner that we will be making again.

Chicken Chickpea Curry Bowls

1 cup white rice

2 cups water

Salt and ground black pepper, to taste

1 tablespoons EVOO - Extra Virgin Olive Oil

1 pound ground chicken

1 large 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

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.


  1. This looks great, I think I may try it vegetarian-style.

  2. [...] Chickpea Curry (adapted from a Rachel Ray recipe seen here) [...]