Curried Chicken, Lentil & Mushroom Skillet - cooking recipe

Ingredients

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

Preparation

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.