Strength: Very Hot
A spicy and tangy dish from South India.: Chicken cooked in spicy south Indian masala with tamarind, garlic, green chilli and fresh curry leaf.
Best enjoyed with Rice or Nan.
Ingredients: chicken breast (40%) chopped tomato (15%),onion, Garlic paste(4%) chilli powder, garam masala powder, bay leaves, star anise, salt, ginger and garlic paste, rapeseed oil, cumin, garam masala, madras curry powder, coconut cream, turmeric, fried onions, wheat flour (gluten).
Madras curry Powder: coriander, turmeric, chilli, mustard, peppers, fenugreek, garlic, salt, fennel.
Peeled tomatoes contain, tomato, tomato juice, Acidity regulator. Citric acid.
Garam masala: coriander, cinnamon, cloves, cumin, fennel, black pepper, nutmeg.
Free from artificial colours, flavours and preservatives.
Allergy Advise: For allergens see ingredients in bold. Made in a kitchen that also handles other nuts, eggs, fish, celery and gluten.
|NUTRITION||PER 100g||Per serving 350g||Per 700g|
|Saturated Fatty Acids||1.8g||6.3g||12.6g|
|Of which sugars||2.1g||7.35g||14.7g|
Storage: Keep frozen -18c
For best results oven cook from frozen.
Oven: Preheat oven. Pierce film several times, place on baking tray in the centre of the oven. Fan 170c / Electric 190c / Gas 5 for 40-45min (after 20 min stir & recover). Allow to stand for 2 minutes. Ensure the food is piping hot.
Microwave: Pierce film several times, place on a microwaveable plate. Cook on full power for 5 min (850W), stir & recover and cook for a further 2 minutes. Allow to stand for 2 minutes. Ensure the food is hot. This is a guide only. The cooking appliance may vary, adjust accordingly.
Caution: Steam may be released when removing the film.
Once defrosted consume within 24 hours. Do not refreeze.
Produced in Scotland by Praveen Kumar & team at
Tabla, 173 South Street, Perth, PH2 8NY.
Film: Check local recycling