Filed Under: indian, main-dish, simmer, Under 20 Mins, vegetable, Vegetables

Quick Chicken and Vegetable Indian Curry

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.

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April 8th, 2012

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

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Servings
5
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut in thin wedges
  • 1 pound sliced fresh mushrooms (white or crimini)
  • 2 cloves garlic, minced
  • 3 tablespoons mild indian curry paste
  • 1 teaspoon cinnamon
  • 1 pound skinless, boneless chicken thighs, cut into quarters
  • 1 can (28 oz) diced tomatoes
  • 3 Cups small broccoli or cauliflower florets
  • 1 can (19 oz) lentils, drained and rinsed
  • 1Cups chopped fresh coriander
  • 1/2 Cups plain low fat yogurt
    • Directions
  • 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 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.

    • Nutrients Per Serving
    Per Serving Calories: 393 Sodium: 765 mg Protein: 31.9 g Fat: 16.1 g Carbohydrates: 33.9 g Dietary Fibre: 7.2 g
    Quick Chicken and Vegetable Indian Curry
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