Chicken and mushrooms curry with coconut milk

This is super quick for a curry. Perfect for when you get in from work and need food on the table pronto. Gluten-free: use gluten-free plain flour in the sauce and gluten-free naan bread.

Ingredients

Instructions

1. Put the rice on to cook in 3 mugs of boiling water. Once cooked, remove from the heat and leave with a lid on until needed.
2. Meanwhile, heat the oil in a large frying pan or wok. Add the onion and fry until it begins to soften.
3. Put the naan in the oven, see packet instructions.
4. Add the chicken to the frying pan and fry until no longer pink. Add the curry paste and mix well.
5. Add the flour and mix well.
6. Add the coconut milk and the mushrooms. Bring to the boil and then turn down to simmer for
   2 minutes.

Nutrition

Nosh: Quick & Easy