Chettinad Chicken Curry
Quintessential South Indian curry. Chicken thigh pieces cooked with fresh coconut, fennel, tomatoes and a punchy home-made masala.
We freshly roast and grind spices for every item we cook. You can smell and taste the real difference in this curry. It took us ages to reduce fat and calories in this recipe. – Chef Akila.
Water, Yorkshire Dales Chicken Thighs (Skinless, Boneless & Diced), Onion, Tomatoes, Coconut Milk, Cold-Pressed, Extra Virgin Rapeseed Oil, Coriander Seeds, Cumin Seeds, Fennel Seeds, Coriander Leaves, Coconut, Chilli Powder, Garlic, Curry Leaves, Cold-pressed Sesame Oil, Ginger, Poppy Seed, Turmeric, Salt, Kalpasi (Black Stone Flower), Cinnamon, Cloves, Lemon Juice, Coconut Palm Sugar, Star Anise, Bay Leaf.
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
Samples of all our items are lab tested and certified Gluten Free.
|of which saturates (g)||0.9|
|of which sugars (g)||1.0|
|Vitamin K (μg)||5.8|
ALLERGENS: For allergens, see ingredients in bold.
Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust to your taste.
MICROWAVE (850W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 6 minutes. Peal film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
Appliances vary, adjust timing accordingly.
HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Adjust consistency and seasoning if required.
Serves 2 (640g)
Serves 1 (320g)