Quick Chicken and Mushroom Indian Curry

Recipe courtesy of Mushrooms Canada and mushrooms.ca


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

Yields: 5 servings

Serving size: 1 soup serving


2 tbsp vegetable oil
1 medium onion, cut in thin wedges
1 lb sliced fresh mushrooms (white or crimini)
2 cloves garlic, minced
3-4 tbsp 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
½ cup chopped fresh coriander
½ cup plain low fat yogurt


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.


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

Nutrition Facts:

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

Foodservice portion


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