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A CHEEKY

CHICKEN CURRY

MADE WITH COCONUT, GINGER, CORIANDER & GENTLE SPICES.

In India curry powders vary according to the region, caste and customs. 

In Europe at the Universal Paris Exhibition in 1889, the composition of curry powder was set by degree; 34g tamarind, 44g onion, 20g coriander, 5g chilli powder, 3g turmeric, 2g cumin, 3g fenugreek, 2g pepper and 2g mustard. 

We have not complied!!

Cooking Instructions:

MICROWAVE: Remove film carefully with scissors. Heat at 800w for 3 minutes. Stir and stand for 1 minute. Heat for a further 2.5 minutes. Allow to stand for 1 minute. Stir & serve. Please handle with care.

NO MICROWAVE, No problem! Pour into a saucepan & heat on the hob for 5 minutes, stirring gently but don’t let it boil. Stir and serve.

Ingredients:

Water, Tomatoes (19%), Cooked Chicken Breast (15%) [Chicken Breast, Salt], Potatoes, Creamed Coconut (3%), Onions (3.6%), Sweetcorn, Long Grain Rice, Cream (Milk), Chickpeas, Sugar, Corn Flour, Spices (0.8%), (Ground Cumin, Turmeric, Paprika, Ground Cinnamon, Cracked Black Pepper, Ground Cloves), Coriander Leaf (0.7%), Ginger Puree (0.7%), Lemon Juice, Rapeseed Oil, Garlic Puree, Salt, Dried Red Chillies (0.017%).

Serving Suggestion:

Cucumber & Tomato Raita: Put a 250g pot of un-sweetened natural (Greek if possible) yoghurt, into a bowl. Dice half a cucumber, and 4 tomatoes. Add them to the yoghurt with 2 tablespoons of chopped coriander or mint and a pinch of salt and pepper to taste. Stir. Serve chilled.

Allergy Advice

  • Gluten free.
  • Contains milk.
  • May contain bones.
  • Not suitable for vegetarians.

Nutrition

per 100g
  • Energy kJ 420
  • Energy Kcal 100
  • Fat 4.4
  • Of which saturates 3.3
  • Carbohydrate 8.3
  • Of which sugars 3.0
  • Fibre 2.1
  • Protein 5.9
  • Salt 0.26