Chicken Curry with Chick Peas and Tomatoes

This recipe uses an abundance of chick peas. We served this on a bed of brown rice and garnished it with recently harvested cilantro from our garden.

Recipe: (serves 50)
15 cups brown rice
18 cups roasted, pulled chicken meat
9 cans of chick peas, rinsed and drained (15 oz)
9 cans of diced tomatoes, drained (14 oz)
5 cups of lowfat sour cream
4 Tbl of curry
3 Tbl of ground cumin
1 cup of fresh cilantro (chopped for garnish)
1 Tbl garlic salt
1 tsp pepper

Cook rice according to package directions and divide evenly into 3 large serving pans; meanwhile, transfer the chicken to a stock pot. Add chick peas, tomatoes, sour cream, curry powder and cumin. Mix well. Simmer on medium heat for 15 minutes to heat through. Remove from heat and season with garlic salt and pepper. Adjust seasonings to your preference. Serve curry over rice and garnish with chopped cilantro.

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One thought on “Chicken Curry with Chick Peas and Tomatoes

  1. Thank you, thank you thank you for this recipe. I was wanting to make exactly this for our downtown church this Wednesday and was having the hardest time finding a recipe easy enough to quadruple – now I don’t have to!

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