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.