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Quick Chicken and Vegetable Indian Curry

Quick Chicken and Vegetable Indian Curry

  • Author: Mushrooms Canada
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves: 5
  • Category: Dinner
  • Cuisine: Indian


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
  • 34 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


  1. 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.
  2. 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.
  3. 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

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