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Photograph of Chicken and mushrooms curry with coconut milk.

IndianChicken and mushrooms curry with coconut milk

Serves 4 | Prep 15 mins | Cook 20 mins

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.

Source: Nosh: Quick & Easy

Ingredients

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Imperial

x0.5

1½ mugs basmati rice
1 tbsp olive oil
1 onion, sliced
3 chicken breasts, cut into bite-sized pieces
1 tbsp plain flour
4 tbsp korma curry paste
1x 400 g tin coconut milk
250 g mushrooms, sliced
Peshwari naan, to serve

Instructions

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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.
Meanwhile, heat the oil in a large frying pan or wok. Add the onion and fry until it begins to soften.
Put the naan in the oven, see packet instructions.
Add the chicken to the frying pan and fry until no longer pink. Add the curry paste and mix well.
Add the flour and mix well.
Add the coconut milk and the mushrooms. Bring to the boil and then turn down to simmer for .

Nutrition

Per Serving	% Daily Value
Calories 647 kcal	32.4%
Total Fat 37 g	47.4%
Saturated Fat 25 g	125.0%
Carbohydrates 52 g	18.9%
Dietary Fibre 5 g	17.9%
Sugars 10 g	20.0%
Protein 30 g	60.0%
Sodium 0.21 g	9.1%

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