THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE in the "Entrees" section).
A real curry dish would ideally cook all day long. Since I rarely (if ever) have that luxury, I found a Quick Fix solution that delivers the same flavors. The leftover chicken is jazzed up with chickpeas and a creamy curry-cilantro sauce. I like to serve this over rice or couscous with steamed asparagus or zucchini on the side. Curry in a hurry, now that's a weekday solution!
Cook the rice according to the package directions.
Meanwhile, using a fork, pull the chicken meat from the bone into shreds and place in a medium saucepan. Add the chickpeas, tomatoes, curry powder, and cumin and mix well. Set over medium heat, bring to a simmer, and simmer until heated through, 3 to 5 minutes. Stir in the sour cream and simmer 1 minute to heat through.
Remove from the heat and stir in the cilantro. Season to taste with salt and pepper and serve over the rice.
Total Time: 15 minutes
PREP TIME: 10 MINUTES
ACTIVE COOKING TIME: 5 MINUTES
GOOD HEALTH note:
Also known as garbanzo beans, chickpeas are a rich source of heart-protective folate, iron, and vitamin 8-6.