Quick chicken with curry and chickpeas – a detailed recipe cooking. 
Photo of the dish: РобинMiller Time: 20 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. instant rice
- 2 baked chicken breast halves (approximately 450 gr.)
- 1 can (425 gr.) Canned chickpeas (drain the liquid)
- 1 tbsp. the remaining cooked vegetables according to the recipe “Stew from seasonal vegetables ”
- 1 tbsp. yogurt
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/4 Art. chopped fresh cilantro leaves
- Salt and ground black pepper
Recipes with similar ingredients: chicken breasts, rice, chickpeas, yogurt, curry, cumin, cilantro
Recipe preparation:
- Prepare the rice according to the instructions on the packaging. pieces of chicken breasts 1.5-2.5 cm. Transfer the chicken to the pan medium size. Add chickpeas, prepared vegetables, yogurt, powder curry, cumin and mix well. Put the pan on moderately low heat and cook for 3-5 minutes until the mixture warms up. Take off from the fire and add cilantro. Season to taste with salt and black pepper. Serve with rice.
