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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 371.6
  • Total Fat: 6.8 g
  • Cholesterol: 65.0 mg
  • Sodium: 161.3 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 10.2 g
  • Protein: 35.1 g

View full nutritional breakdown of Rachel Ray's Chicken Chickpea Curry Bowl calories by ingredient
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Rachel Ray's Chicken Chickpea Curry Bowl

Submitted by: JENCPOLLACK

Introduction

I lightened this up a bit by using brown rice and fat free yogurt. Besides that the recipe is the same. I lightened this up a bit by using brown rice and fat free yogurt. Besides that the recipe is the same.
Number of Servings: 4

Ingredients

    1 cup brown 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 fat free plain yogurt
    1 14.5-ounce can diced tomatoes, drained
    1 14.5-ounce can chick peas

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Directions

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.


Number of Servings: 4

Recipe submitted by SparkPeople user JENCPOLLACK.





TAGS:  Poultry |

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