Curried Chicken, Lentil & Mushroom Skillet

“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 Nutrition


  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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