Curried Chicken, Lentil & Mushroom Skillet

1. 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. 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. 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. 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. 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. 6

   Add back in the chicken mushroom mixture & heat through well.

7. 7

   Just before serving stir in 2 T Plain Yogurt & top with Green onion tops that were set aside earlier.

* Per serving · 4 servings · Values may vary.

No additional tips available.