It's a Keeper: Chicken Chickpea Curry Bowls

I am a sucker for a curry bowl. There, I said it. So, when I saw Rach's recipe for Chicken Chickpea Curry Bowls on her talk show, I knew I had to try it. Now, there is nothing too fancy schmancy about this recipe, but it is filling, hearty, and darn healthy. I also think it's another great option if you are in a rut with your chicken recipes!

Here's the recipe with my comments in brackets:

1 cup white rice [I used brown rice, because that's how I roll.]
2 cups water
Salt and ground black pepper, to taste
1 tablespoons EVOO - Extra Virgin Olive Oil
1 pound ground chicken [Why do they sell ground chicken 1 lb packages and ground turkey in 1.25 lb packages? Just askin'.]
1 large yellow onion, thinly sliced
2 tablespoons curry powder
1 cup plain yogurt [I used whole milk yogurt, but I think lowfat would be fine, too.]
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can chick peas
A handful cilantro, chopped

Yields: 4 servings

In a medium saucepan over medium-high heat, combine rice, water and salt. Bring to a boil then reduce heat. Simmer, covered, 15-20 minutes, until rice is tender and liquid is absorbed.

Once the rice is going, place a large skillet over medium-high heat with 1 turn of the pan EVOO and brown the chicken. Add the onion and cook, stirring occasionally, for 7 minutes.

Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes and chickpeas then remove from heat.
Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.