Chicken and Vegetable Indian Curry

Savor tender chicken thighs simmered in a fragrant Indian curry, packed with earthy spices and fresh veggies. It's a cozy, flavorful dish that's easy to whip up.

Course Main Course

Cuisine Indian

Keyword chicken curry, healthy dinner, Indian spices, one pot meal, vegetable curry

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 450kcal

Author Liza Agbanlog

Ingredients

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.

Nutrition