Quick Chicken And Vegetable Indian Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 2 tablespoons vegetable oil
• 1 medium onion, cut in thin wedges
• 1 lb sliced fresh mushrooms ( 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

Recipe

• 1 in large deep non–stick saucepan heat oil over medium–high heat.
• 2 add onion and stir–fry 2–3 minutes and then add mushrooms and stir–fry for 3–4 minutes or until lightly browned.
• 3 stir in garlic, 3 tbsp (45 ml) curry paste and cinnamon; then add quartered chicken thighs and stir–fry 2–3 minutes.
• 4 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.
• 5 add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3–5 minutes or until broccoli is crisp –tender.
• 6 stir in cilantro and serve topped with a dollop of yogurt. accompany it with naan bread or basmati rice.
• 7 tips:.
• 8 any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
• 9 fresh coriander, used in indian cooking is the same herb as cilantro, which is the latin american name for it.
• 10 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.
• 11 more delicious recipe ideas are available online at www.mushrooms.ca.