Quick Chicken and Mushroom Indian Curry

YIELD: 20 servings
 
1 ½ lbs. dry lentils
5 ¼ cups water
½ cup vegetable oil
4 medium onions, cut in thin wedges
4 lbs. cremini or white mushrooms, sliced
4 tsps. minced garlic
¾ cup mild Indian curry paste
1 Tbsp. cinnamon
4 lbs. skinless, boneless chicken thighs, cut into quarters
1 #10 can diced tomatoes
6 lbs. cauliflower florets
2 cups chopped fresh cilantro
2 cup plain low fat yogurt
 
1. In a large covered pot simmer lentils in water for 20 minutes or until tender.

2. Meanwhile, in a large deep rondeau or braising pan heat oil over medium-high heat. Add onion and stir-fry 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 a 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. (Tip: can also be served in a wrap or naan sandwich)

Photo and recipe: The Mushroom Council