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

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.

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