You may also like
Categories:
chicken breasts paprika curry powder garlic coconut juice chicken broth green lentil mushrooms green onions olive oil cornstarch plain yogurt
Viewed: 46 - Published at: 2 years agoIngredients
- 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
Method
- 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.
