Quick Chicken and Mushroom Indian Curry

• From: Mushroom Council

Ingredients

• 2 Tbs vegetable oil

• 1 medium onion, cut in thin wedges

• 1 lb sliced fresh mushrooms (white or crimini)

• 2 cloves garlic, minced

• 3-4 Tbs mild Indian curry paste

• 1 tsp cinnamon

• 1 lb skinless, boneless chicken thighs, cut into quarters

• 1 can (28 oz) diced tomatoes

• 3 cups small broccoli or cauliflower florets

• 1 can (19 oz) lentils, drained and rinsed

• 1/2 cup chopped fresh coriander

• 1/2 cup plain low fat yogurt

Coriander, cinnamon, and curry paste infuse the flavors of India into this dish that's surprisingly quick to make.

Directions

• 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 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 and tender. Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.