Chicken Curry

2 cups chicken stock

1 cup brown rice

2 tbsp olive oil

1 cup onion, diced

1 tbsp curry powder

3 garlic cloves, minced

1/2 tsp salt

1 tbsp fresh ginger, minced

1/2 cup water

1 1/2 cups shredded chicken

1 can garbanzo beans

1 carrot, grated

4 oz raisins

Greek yogurt

cilantro

Bring chicken stock to a boil and add the brown rice. Reduce the heat to medium and cook for 30 min until rice is tender.

Heat olive oil on medium-high heat in a large skillet. Add onion, curry, salt and cook for 5 min. Stir in the garlic and ginger, cooking for 1 min. Add the remaining ingredients through raisins and cook for 5 min.

Plate 1/2 cup rice with 1/2 cup chicken curry. Top with 1 tbsp Greek yogurt and cilantro to taste.

~Yields 4 servings.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2009/10/eat-cheap-for-week-challenge.html