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 Chickpeas?

You need 9 ingredients. The key ingredients include: 3 cups quick-cooking rice, 2 roasted chicken breast halves, about 1 pound, 1 (15-ounce) can chick peas, drained, 1 cup reserved roasted vegetables from Roasted Vegetable Stew, and more.

Is Chicken Curry with Chickpeas suitable as meat & poultry?

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

How do I store leftover Chicken Curry with Chickpeas?

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

Chicken Curry with Chickpeas Recipe

Name: Chicken Curry with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups quick-cooking rice; 2 roasted chicken breast halves, about 1 pound; 1 (15-ounce) can chick peas, drained; 1 cup reserved roasted vegetables from Roasted Vegetable Stew; 1 cup yogurt; 1 teaspoon curry powder; 1 teaspoon ground cumin; 1/4 cup chopped fresh cilantro leaves; Salt and ground black pepper

Try this homemade Chicken Curry with Chickpeas recipe the whole family will love. Made with quick-cooking rice, chicken, chick peas and vegetables. Easy…

This Chicken Curry with Chickpeas relies on simple, everyday ingredients such as quick-cooking rice, yogurt, curry powder and ground cumin. It comes together quickly and makes 4 servings, at about 646 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

3 cups quick-cooking rice
2 roasted chicken breast halves, about 1 pound
1 (15-ounce) can chick peas, drained
1 cup reserved roasted vegetables from Roasted Vegetable Stew
1 cup yogurt
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro leaves
Salt and ground black pepper

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Quick Info

Servings
4 servings
Calories
646 kcal
Category
Meat & Poultry

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