Chicken Curry With Chickpeas

Adapted from Quick Fix Meals with Robin Miller on the Food Network

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups quick-cooking rice or 4  cups  leftover cooked rice
• 1  lb chicken breast, cooked and cut into 1/2-inch pieces
• 1 (15 ounce) can chickpeas, drained
• 1  cup plain yogurt
• 1  teaspoon curry powder
• 1  teaspoon ground cumin
• 1⁄4 cup cilantro leaf, chopped
•  salt
•  pepper

Directions

1. If using uncooked rice, cook according to pacakge directions. If using leftover rice, warm in microwave.
2. Transfer chicken to a medium saucepan. Add chickpeas, yogurt, curry powder, and cumin. Mix well.
3. Set pan over medium-high heat and cook for 3 to 5 minutes or until heated througl.
4. Remove from heat and stir in colantro.
5. Season to taste with salt and pepper. Serve with rice.