This is from yesterday (SORRY! Busy week here) but it was quite good. Again, it's the second one from Robin Miller on Food Network and I really liked it and the family actually ate it too -- always a good thing with curries.
Make rice - I don't care if it's quick or brown or whatever - just make up some rice.
The Curry:
In a large saucepan, heat:
the rest of the roasted veggies (leftover from prep on Sunday)
1-2 Cups chopped chooked chicken (leftovers or rotisserie is good too)
1 can Chick Peas, rinse/drain
1 cup fat free, plain yogurt (I used Greek and it was good)
1 tsp curry powder
1 tsp ground cumin
1 TB Mango Chutney (optional)
1/4 C chicken broth or cream (Or whatever - I just thought it needed some moisture) - optional
Heat it all together, take it off the heat and add 1/4 C chopped fresh cilantro. Serve over the rice.
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