Curried Chicken Lentil Mushroom Skillet Recipes

CHICKEN AND LENTIL CURRY

Steps:

• Chop Onion, Mince Garlic and Ginger
• Cut chicken breast into bite size pieces
• Heat olive oil on a large fry pan. Add Onion, Garlic, and Ginger.
• Sauté onions, garlic and ginger until onion is soft. Mix in the Habanero pepper. (Habanero is optional)
• Add the spices (curry, cumin, turmeric, Chicken Bouillon and sea salt). Cook for a couple of minutes until the spices are fragrant
• Add chicken breast. Cook chicken over Medium heat for about 5 to 8 minutes. Cook until the chicken is opaque and cooked all the way through
• Add the chicken broth.
• Rinse the lentils in cold water
• Add the lentils to the chicken mixture
• Add the broccoli pieces
• Bring the mixture to a boil, then reduce to a simmer. Cook down the broth until it has reduced by about half.
• Take pan off the heat. Add lemon juice and zest. Temper the yogurt to keep it from curdling: Add about 1/2 cup to 1 cup of the hot (not boiling) chicken mixture to the yogurt. Whisk them together. This will keep the yogurt from curdling and will also make the sauce nice and creamy
• Stir the tempered yogurt into the pan with the chicken and broccoli.
• Serve over rice or cauliflower rice. ENJOY!!!

CURRIED CHICKEN SKILLET

Steps:

• In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

CURRIED CHICKEN, LENTIL & MUSHROOM SKILLET

Steps:

• 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.
• 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.
• 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!
• 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).
• Stir in 2 t cornstarch to thicken and mix well. Bring up to a boil to thicken and turn the heat back down.
• Add back in the chicken mushroom mixture & heat through well.
• Just before serving stir in 2 T Plain Yogurt & top with Green onion tops that were set aside earlier.