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.
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.