Directions

To Make

1. Preheat oven to 200°C.
2. Stir fry chicken breasts, onions and mushrooms in a pan over medium-high heat for 5-8 mins or until cooked through. Add water/stock and bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
3. To make the bechamel sauce, melt 40g butter in a separate saucepan over medium heat. Once melted, add flour and cook, stirring for 1-2 mins or until mixture bubbles. Next, gradually stir in the milk, and bring to a boil. Reduce heat to medium. Cook, stirring for 4-5 mins or until mixture thickens.
4. Use the remaining butter to grease the side and bottom of a gratin plate or baking dish. Place steamed rice on the plate, top with curry mixture and bechamel sauce. Sprinkle enough mozzarella cheese until fully covered. Bake for 15-20 mins or until cooked through. Sprinkle parsley to serve.