How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Curry with Chick Peas and Tomatoes?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Chicken Curry with Chick Peas and Tomatoes suitable as meat & poultry?

Yes, Chicken Curry with Chick Peas and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken Curry with Chick Peas and Tomatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry with Chick Peas and Tomatoes Recipe

Name: Chicken Curry with Chick Peas and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Chicken Curry with Chick Peas and Tomatoes recipe the whole family will love. Made with quick-cooking, chicken, chick peas and tomatoe…

This Chicken Curry with Chick Peas and Tomatoes relies on simple, everyday ingredients such as lowfat sour cream, curry powder and ground cumin. It comes together quickly and makes 4 servings, at about 506 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
506 kcal
Category
Meat & Poultry

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