As always, I suggest beginning by preparing all the ingredients. Remove the fat and sinew from the chicken breasts then cut into large, thick strips and set aside, then use the same chopping board to slice and dice the bacon into small pieces. On a separate chopping block, take the brushed mushrooms and cut off the top bit of the stalk and discard, then slice to halve and then cut into slices. Peel the carrot and remove the top tip before using a grater to grate large pieces, when done use a sharp knife to cut into smaller bits. Finally, measure and sieve the gluten free flour into a bowl then take a large saucepan and measure the margarine into it. Now you are ready to cook.

Using a fresh large saucepan heat the vegetable oil and once hot add the chicken pieces and stir fry until the meat is sealed all over before removing to a plate with a slotted spoon. Then add the bacon and stir fry until it is brown before adding the chopped carrot and mushrooms, stir fry for 3 to 4 minutes then add 150 millilitres white wine and simmer until reduced. While this is happening heat the saucepan with the margarine and when it is melted use a whisk to slowly mix in the gluten free flour until you have it all in and there is a paste. Then continue to whisk and add the gluten free vegetable stock and remaining white wine, bring to a simmer and cook for 5 minutes continuing to stir constantly. When the time is up, add the chicken back to the mushrooms along with the thyme, oregano, powdered fenugreek and salt/pepper then top with the sauce and mix thoroughly. Cook on a simmer for another 9 minutes stirring regularly then serve to plates with boiled basmati rice.