Chettinad Chicken Curry
Quintessential South Indian curry. Less spice & fat than the original whilst retaining the flavour and taste.
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 Rapeseed Oil, Coriander Seeds, Cumin Seeds, Fennel Seeds, Coriander Leaves, Chilli Powder, Garlic, Curry Leaves, Poppy Seed, Turmeric, Sea Salt, Kalpasi (Black Stone Flower), Cinnamon, Cloves, Star Anise.
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)||0.6|
|of which sugars (g)||0.9|
|Vitamin K (μg)||5.7|
Always ensure food is piping hot before serving. Adjust consistency & seasoning if required.
MICROWAVE (850W): From frozen, pierce film & microwave on high power for 4 minutes (640g) or 3 minutes (320g). Peal film, stir, re-cover and cook for 3 minutes (640g) or 2 minutes (320g). Rest for 1 minute and gently stir before serving. Appliances vary, adjust timing accordingly.
HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Serves 1 (320g)
Serves 2 (640g)