Prep 10 mins
Cook 25 mins
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 tablespoons vegetable oil
- 1 medium onion, cut in thin wedges
- 1 lb sliced fresh mushrooms (white or crimini)
- 2 garlic cloves, minced
- 3 tablespoons mild indian curry paste
- 1 teaspoon cinnamon
- 1 lb chicken thigh (skinless, boneless, cut into quarters)
- 1 (796 ml) can diced tomatoes
- 3 cups small broccoli (or cauliflower florets)
- 1 (540 ml) can lentils (drained and rinsed)
- 1⁄2 cup chopped fresh coriander
- 1⁄2 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.
- More delicious recipe ideas are available online at www.mushrooms.ca.