Chicken Curry with Chick Peas and Tomatoes

• 2 cups quick-cooking white or brown rice
• 2 roasted chicken breast halves
• 1 (15-ounce) can chick peas, drained
• 1 (15-ounce) can diced tomatoes, drained
• 1/2 cup lowfat sour cream
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro leaves, plus 1/2 cup, for garnish
• Salt and freshly ground black pepper

1. Cook rice according to package directions.
2. Meanwhile, using a fork, pull chicken meat from bone in shreds.
3. Transfer chicken to a medium saucepan.
4. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well.
5. Set pan over medium heat and bring to a simmer.
6. Simmer 5 minutes to heat through.
7. Remove from heat and stir in cilantro.
8. Season, to taste, with salt and black pepper.
9. Serve chicken curry over rice.
10. Garnish with cilantro.

quickcooking, chicken, chick peas, tomatoes, sour cream, curry powder, ground cumin, cilantro, salt

Taken from www.foodnetwork.com/recipes/chicken-curry-with-chick-peas-and-tomatoes-recipe.html (may not work)