Curried Chicken, Lentil & Mushroom Skillet

READY IN: 45mins
Recipe by Food Addict

A gluten-free, comfort food dinner, completed in one skillet. (The secret is a hint of coconut! I use 'young coconut juice with pulp' to save on unnecessary sugar & calories. The plain yogurt stirred in at the end is not a necessity, but it does add a little tang and makes the sauce look nice & rich.

Top Review by mama toto

I'm sorry but we found this to be very bland, and didn't care for the lentil "mush". It was better the next day as leftovers after adding salt & more curry powder. I don't seem to be able to click the star rating but I would give it 3.

Ingredients Nutrition

Directions

  1. Pound chicken breasts to flatten and cut into bite size chunks. Place pieces into bowl and sprinkle with curry & paprika, stir spices into chicken, set aside.
  2. Clean and chop mushrooms, put into large skillet with 1 T olive oil and begin to cook down, stirring occassionally. Meanwhile chop up green onion, set aside a bit of the copped green tops for garnish and add the rest to skillet.
  3. After about 8-10 minutes add the chopped chicken & the chopped onion and brown all together stirring often. Remove browned chicken mushroom mixture from skillet and put into a glass bowl. Set aside. No need to rinse out the skillet!
  4. Add Chicken broth, coconut juice, chopped garlic, and bring to a boil. Turn down to a simmer as soon as it starts to boil and add in the lentils, cover, simmer, stirring occassionally, until lentils are tender (about 20-25 min).
  5. Stir in 2 t cornstarch to thicken and mix well. Bring up to a boil to thicken and turn the heat back down.
  6. Add back in the chicken mushroom mixture & heat through well.
  7. Just before serving stir in 2 T Plain Yogurt & top with Green onion tops that were set aside earlier.

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