Chicken Curry with Chick Peas and Tomatoes Recipe

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Chicken Curry with Chick Peas and Tomatoes

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Ingredients

Count

Nutrition

442

Calories

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Ingredients:

Serving

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

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	442.19 Kcal (1851 kJ)
Calories from fat	60.75 Kcal
		% Daily Value*
Total Fat	6.75g	10%
Cholesterol	20.98mg	7%
Sodium	271.07mg	11%
Potassium	278.49mg	6%
Total Carbs	81.93g	27%
Sugars	0.47g	2%
Dietary Fiber	1.74g	7%
Protein	12.88g	26%
Vitamin C	1.7mg	3%
Iron	20mg	111%
Calcium	63.3mg	6%

Amount Per 100 g
Calories	259.04 Kcal (1085 kJ)
Calories from fat	35.59 Kcal
		% Daily Value*
Total Fat	3.95g	10%
Cholesterol	12.29mg	7%
Sodium	158.8mg	11%
Potassium	163.14mg	6%
Total Carbs	48g	27%
Sugars	0.27g	2%
Dietary Fiber	1.02g	7%
Protein	7.55g	26%
Vitamin C	1mg	3%
Iron	11.7mg	111%
Calcium	37.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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