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 leaves.
Ingredients: Chicken breast (40%), Peeled tomato (15%), Onion, Garlic paste( 4%), Chilli powder, Garam masala powder, Bay leaves, Star anise, Salt, Ginger and Garlic paste, Rapeseed oil, Cumin, Madras curry powder, Coconut cream, Turmeric, Fried onions, Wheat flour (gluten).Madras Curry Powder: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel. Peeled tomato: Tomato, Tomato juice, Acidity regulator. Citric acid. Garam masala: Coriander, Cinnamon, Cloves, Cumin, Fennel, Black pepper, Nutmeg.
Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.
|NUTRITION||Per 100g||Per 350g|
|Of which sugars||2.1g||7.35g|
Best result oven cooked from frozen.
Oven: Preheat oven. Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place on a baking tray in the center of the oven. Fan 170c / Electric 190c / Gas 5 for 40 minutes. (After 20 minutes of cooking, remove from the oven, remove film completely, mix the food and then return to the oven for the remaining cooking time). Allow to stand for 2 minutes. Ensure the food is piping hot.
Microwave: Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place the tray containing the food on a microwaveable plate. Cook on full (850W) for 5 minutes, then stir, re-cover film and return to the microwave for a further 5 minutes. Allow to stand for 2 minutes. Ensure the food is piping hot. This is a guide only, cooking appliances may vary, please adjust accordingly.
Caution: Steam may be released when removing the film. Once defrosted consume within 24 hours. Do not refreeze. Storage: Keep frozen -18c.
Sleeve / Tray: Paper recycling.
Film: Check local recycling.
Hand Produced in Perth – Scotland by Chef Praveen Kumar & Team 1 Islay Place, Perth Food and Drink Park, Perth, PH1 3FU