Quick Chicken and Mushroom Indian Curry (Foodservice portion)

Recipe courtesy of Mushrooms Canada and mushrooms.ca


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

Yield: 20 servings

Serving size: 1 soup portion


  • 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.


  • 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.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Family portion


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