This year, the BF and I did Valentine’s Day at home (since we spent our restaurant budgets on social restaurant outings instead of dates this month). We opted to have dinner at his roommate-less house, which meant I needed to cook something there, without all my pots/pans/spices/etc. I opted for this very easy dish, largely because it called for pre-cooked chicken (which I had in the freezer from the last time I cooked a whole bird) and cans of ingredients. Plus, the whole thing took about 15 minutes to put together.
Chicken Curry with Chickpeas and Tomatoes
2 cups rice, cooked
1 leftover chicken breast [why do recipes bother to call for two chicken breast halves?]
One 15-oz. can chickpeas, drained and rinsed
One 15-oz. can diced tomates, drained
2 tsp. curry powder (or more)
2 tsp. ground cumin
1/2 tsp. cayenne pepper (use chili powder if you want less spicy, or go for more cayenne if you’re feeling adventurous–it helps makes the chickpeas more exciting)
1/2 cup sour cream (optional)
Salt and pepper to taste
While you’re cooking the rice, shred the chicken and place in medium saucepan. Add chickpeas, tomatoes, and spices, then mix well. Set over medium heat and simmer until heated through (about 5 minutes). If you choose, stir in sour cream and simmer 1 minute to heat through.
Remove from heat and season to taste with salt and pepper (or more chili powder or cayenne pepper) and serve over rice.
Cost: about $1.25 per serving
352 Calories per serving: 2.4 g saturated fat, 51 g carbohydrates, 5.8 g dietary fiber, 22 g protein
And we had a lovely V-day. We got a bottle of hippopotamus wine and a case of some hippopotamus beer. (By the way, this beer is from NJ, has really cute labels, and has an awesome tripel-style beer in the variety pack.) And no, we didn’t just get the case for ourselves. We obviously ended the night playing a board game with a friend. Table settings below by the romantic BF.