Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.
- 2 tbsp vegetable oil
- 1 medium onion, cut into thin wedges
- 1 lb sliced fresh mushrooms (white or crimini)
- 2 cloves garlic, minced
- 3–4 tbsp mild Indian curry paste
- 1 tsp cinnamon
- 1 lb skinless, boneless chicken thighs, cut into quarters
- 1 can (28 oz/796 mL) diced tomatoes
- 3 cups small broccoli or cauliflower florets
- 1 can (19 oz/540 mL) lentils, drained and rinsed
- 1/ 2 cup chopped fresh coriander
- ½ cup plain low-fat yogurt
- In large deep non- stick saucepan heat oil over medium –high heat. Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned. Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes.
- Taste and stir in more curry if desired. Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp –tender.
- Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
- Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
- Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
- To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
- Calories: 393
- Sodium: 765 mg
- Fat: 16.1 g
- Carbohydrates: 33.9 g
- Fiber: 7.2 g
- Protein: 31.9 g
Keywords: Quick Curry, Curried Mushrooms, Chicken and Mushroom Curry