Village Chicken Curry
Our healthier twist on a South Indian village family recipe. Chicken thigh pieces cooked in a rustic onion and tomato-based gravy.
This traditional village recipe uses simple ingredients but has award-winning taste and flavour.
Being naturally healthy and wholesome, it’s our nutritionist’s favourite. – Chef Akila.
Water, Yorkshire Dales Chicken Thighs (Skinless, Boneless & Diced), Onion, Tomatoes, Chilli Powder, Rapeseed Oil, Ground Coriander, Salt, Ground Black Pepper, Ginger, Garlic, Curry Leaves, Coriander Leaves, Cold-pressed Sesame Oil, Fennel Seeds, Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Cumin Seeds.
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.
|of which saturates (g)||0.6|
|of which sugars (g)||0.9|
|Vitamin K (μg)||4.8|
Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust if required. Reduce heating time if defrosted.
MICROWAVE (900W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 5 minutes. Cut-open film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
OVEN: Cook from Frozen. Time: 40-45 minutes.
Electric: 190°C, Fan: 170°C, Gas: Gas Mark 5. Preheat oven.
Remove sleeve and pierce film. Place on a baking tray in centre of oven and heat for 25 minutes. Cut film open and mix gently. Re-cover and heat further 20 to 25 minutes. Stand for 2 minutes, gently stir, check seasoning and serve.
HOB: From frozen, gently heat in a suitable pan with about 3 tablespoons of water until thoroughly hot. Adjust consistency and seasoning if required.
APPLIANCES VARY, ADJUST TIMING ACCORDINGLY. DO NOT OVERHEAT.
Serves 2 (550g)