4 - 6 Rosie & Jim Chicken Goujons
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 inch of ginger, peeled and finely chopped
1 tablespoon medium curry powder
1 tsp ground turmeric
1 heaped tbsp gluten free plain flour
100g Basmati rice
Coriander & spring onion to serve
Heat the oven to 190oC or 170oC for fan assisted ovens.
Place the Rosie & Jim Chicken Goujons on a baking tray and bake for 15-20 minutes or 25-30 minutes if they are frozen.
Heat the olive oil in a medium non-stick saucepan. Add the onion and fry gently for a few minutes. Add the garlic and ginger and continue to fry gently until onions are softened and lightly browned. Be careful to not allow the garlic to burn.
Stir in the curry powder, turmeric and plenty of black pepper.
Sprinkle over the flour and stir well.
Gradually add 400ml water to the pan, stirring constantly.
Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
Meanwhile put on the rice and cook according to packet instructions.
Remove the sauce from the heat and blend with a stick blender until smooth.
Taste and add salt and pepper as required.
To serve add a portion of rice to each plate with 2/3 Chicken Goujons. Pour over the sauce.
Sprinkle spring onion and coriander on top. Enjoy!