Curried Chicken, Lentil & Mushroom Skillet |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A gluten-free, comfort food dinner, completed in one skillet. (The secret is a hint of coconut! I use 'young coconut juice with pulp' to save on unnecessary sugar & calories. The plain yogurt stirred in at the end is not a necessity, but it does add a little tang and makes the sauce look nice & rich. Ingredients:
2 chicken breasts |
1 teaspoon paprika |
1 teaspoon curry powder |
2 garlic cloves |
1 (12 ounce) can coconut juice |
1 1/2 cups chicken broth, low sodium, gluten free |
1 cup green lentil |
8 ounces mushrooms, fresh |
12 green onions |
1 tablespoon olive oil |
2 teaspoons cornstarch |
2 tablespoons plain yogurt |
Directions:
1. Pound chicken breasts to flatten and cut into bite size chunks. Place pieces into bowl and sprinkle with curry & paprika, stir spices into chicken, set aside.
2. Clean and chop mushrooms, put into large skillet with 1 T olive oil and begin to cook down, stirring occassionally. Meanwhile chop up green onion, set aside a bit of the copped green tops for garnish and add the rest to skillet.
3. After about 8-10 minutes add the chopped chicken & the chopped onion and brown all together stirring often. Remove browned chicken mushroom mixture from skillet and put into a glass bowl. Set aside. No need to rinse out the skillet!
4. Add Chicken broth, coconut juice, chopped garlic, and bring to a boil. Turn down to a simmer as soon as it starts to boil and add in the lentils, cover, simmer, stirring occassionally, until lentils are tender (about 20-25 min).
5. Stir in 2 t cornstarch to thicken and mix well. Bring up to a boil to thicken and turn the heat back down.
6. Add back in the chicken mushroom mixture & heat through well.
7. Just before serving stir in 2 T Plain Yogurt & top with Green onion tops that were set aside earlier.
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