1 lb (500g) skinless, boneless chicken thighs, cut into quarters
2 tablespoons olive oil
1 medium onion, cut into thin wedges
1 lb sliced fresh mushroom (white or cremini)
2 cloves garlic, minced
3 to 4 tablespoons mild Indian curry paste
1 teaspoon cinnamon
1 can (28oz/796 ml) diced tomatoes (undrained)
3 cups small broccoli or cauliflower florets
1 can (19oz/540 ml) lentils, drained and rinsed
½ cup chopped fresh coriander
½ cup plain low-fat yogurt
Instructions
In a large deep non-stick pan, heat oil over medium-high heat. Add onion and stir-fry for 2 to 3 minutes; add mushrooms and stir-fry for 3 to 4 minutes or until lightly browned.
Stir in garlic, 3 tbsp of the curry paste and cinnamon; add chicken and stir-fry for 2 to 3 minutes.
Stir in tomatoes with juice; cover and reduce heat to medium-low heat and cook for about 10 minutes.
Taste and stir in more curry paste, if desired. Add broccoli and lentils; bring to a boil, cover and cook for 3 to 5 minutes or until broccoli is crisp-tender.
Stir in coriander. Serve with steamed rice and yogurt.
Enjoy!
Notes
Recipe source: Mushrooms Canada at www.mushrooms.ca.
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-and-vegetable-indian-curry/