Quick Chicken And Vegetable Indian Curry

Using a jar of store bought curry paste gives authentic flavor to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.

Preparation Time: 10 minutes Cooking Time: 25 minutes

2 tbsp vegetable oil 25 mL
1 medium onion, cut in thin wedges 1
1 lb sliced fresh Mushrooms (white or crimini) 500 g
2 cloves garlic, minced 2
3-4 tbsp mild Indian curry paste 45-60 mL
1 tsp cinnamon 5 mL
1 lb skinless, boneless chicken thighs, 500 g
cut into quarters
1 can (28 oz/796 mL) diced tomatoes 1
3 cups small broccoli or cauliflower florets 750 mL
1 can (19 oz/540 mL) lentils, 1
drained and rinsed
1/ 2 cup chopped fresh coriander 125 mL
½ cup plain low fat yogurt 125 mL

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.

Makes 5 servings

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 color of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.

Nutritional Information:
Per Serving
Calories: 393
Sodium: 765 mg
Protein: 31.9 g
Fat: 16.1 g
Carbohydrates: 33.9 g
Dietary Fiber: 7.2 g

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