Chicken and Vegetable Curry Recipe - Serves 6-8

Chicken and Vegetable Curry Recipe

From 220 to 293 calories each serving (418 to 491 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot



Ingredients

2 tablespoons (30ml) vegetable oil
1 medium onion, peeled and thinly sliced
450g (1 lb) button mushrooms (with stalks removed), cleaned by wiping with damp kitchen towels and thinly sliced
3 cloves of garlic, peeled and crushed
3 tablespoons (45ml) curry paste
1 teaspoon (5ml) salt
500g (1 lb 1 oz) boneless and skinless chicken thighs, cut into 19mm (3/4 inch) cubes
2 tins/cans (800g or 28 oz) chopped tomatoes
300g (10 oz) cauliflower florets (this is the florets from 1 small cauliflower) , washed and cut into pieces no bigger than 2.5cm (1 inch)
1 tin/can (400g or 14 oz) lentils, drained
1/2 cup (125ml) fresh coriander (cilantro) leaves, finely chopped


Method

Heat the vegetable oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium to high heat
Add the onion and saute for 3 minutes, turning often
Add the sliced mushrooms, mix well and saute for 4 minutes, turning often
Add the garlic, curry paste and salt and mix well
Add the chicken thighs, mix well and saute for 3 minutes, turning often
Add the chopped tomatoes, mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and simmer for 10 minutes, stirring after 5 minutes
Add the cauliflower florets and lentils, mix well, bring to the boil, adjust the heat to maintain the boil, cover and cook for 5 minutes, stirring every couple of minutes
Stir in the fresh coriander (cilantro)
Serve hot

Check out a review of this recipe


Recipe submitted by M Porathur on 5 November 2016

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