Gluten and Lactose Free Chicken Curry

Type:

Serves 4

Quick and Easy - An every day dinner recipe

Background:

So we found this recipe on the back of a packet of curry powder. Its effectively a tomato based chicken curry. It turned out to be really simple and quick to make. Be warned that when we made this it came out pretty hot.

Ingredients:

3 tbsp Oil

1 Onion (finely diced)

1 Pack of Mushrooms (Cut into quarters)

1 Pepper (fairly finely diced)

2 tbsp curry powder (to taste)

400g (1 tin) Chopped Tomatoes

450g Cubed Chicken (Uncooked)

150ml warm water
Dried rice (1/2 cup per person)

Small bunch of Coriander (finely diced)

Instructions:

1. Heat the oil in a wok or big frying pan over a medium heat
2. Fry the onions, mushrooms, and pepper until softened and browned. This should take about four or five minutes.
3. Stir in the curry powder, and chicken until browned. This should take another few minutes.
4. Add the tomatoes and extra water and simmer until it has reduced to a suitable consistency. This should take about fifteen minutes.
5. A few minutes before the curry is ready mix in the diced coriander.
6. Serve immediately over a bed of rice.