Quick Chicken and Vegetable Indian Curry

READY IN: 35mins




  • 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.
  • TIPS:
  • 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.