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Quick Chicken and Mushroom Indian Curry

  • Author: Recipe courtesy of Mushrooms Canada
  • Yield: 20 servings 1x


Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.


  • 1 1/2 pounds dry lentils
  • 5 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 medium onions, cut in thin wedges
  • 4 pounds fresh mushrooms (white or crimini), sliced
  • 4 teaspoons minced garlic
  • 3/4 cup mild Indian curry paste
  • 1 tablespoon cinnamon
  • 4 pounds skinless, boneless chicken thighs, cut into quarters
  • 1 #10 can diced tomatoes
  • 6 pounds cauliflower florets
  • 2 cups chopped fresh coriander (cilantro)
  • 2 cups plain low fat yogurt


  1. In a large covered pot simmer lentils in water for 20 minutes or until tender.
  2. Meanwhile, in large deep rondeau or braising pan 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, curry paste and cinnamon. Add chicken and stir-fry 2-3 minutes.
  3. 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 cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until cauliflower is crisp tender.
  4. Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.


  • 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.


  • Serving Size: 1 soup
  • Calories: 310
  • Sodium: 600 mg
  • Fat: 6 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 34 g
  • Fiber: 12 g
  • Protein: 31 g
  • Cholesterol: 75 mg

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