Saute the onions, and then brown your chicken strips and all your spices.
Next, add your mushrooms, spring onions and Coconut milk. Simmer on low for 15 minutes.
This could not be simpler - combine all ingredients in a bowl, using a fork to combine.
When it all starts coming together, remove the dough from the bowl, onto a well floured work surface, and knead until it looks nice and glossy. Divide the dough into two (the whole batch makes enough for 4 decent full portions, so you can cling wrap the rest and keep it in the fridge for later if you prefer). Flour your surface again, place your dough onto the surface and push down as flat as possible with your hands.
Now flour the top of your flattened dough as well, then roll out as thinly as possible with a rolling pin. Using a sharp knife and your rolling pin as a ruler, cut the pasta dough into your preferred thickness.
Bring a pot of salted water to a rapid boil, and cook your pasta for 3-4 minutes.
Serve your pasta on in your favourite plate or bowl, and top with the chicken and sauce.
Serving Size 4 servings