Ingredients

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

Instructions

1. Cook rice according to package directions.
2. 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.