Quick Chicken and Mushroom Indian Curry

Quick Chicken and Mushroom Indian Curry

YIELD: 20 servings
1 ½ lbs. dry lentils
5 ¼ cups water
½ cup vegetable oil
4 medium onions, cut in thin wedges
4 lbs. cremini or white mushrooms, sliced
4 tsps. minced garlic
¾ cup mild Indian curry paste
1 Tbsp. cinnamon
4 lbs. skinless, boneless chicken thighs, cut into quarters
1 #10 can diced tomatoes
6 lbs. cauliflower florets
2 cups chopped fresh

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