Village Chicken Curry
Our healthier twist on a South Indian village family recipe. Chicken thigh pieces cooked in a unique onion and tomato-based gravy.
Rural India is known for simple but delicious recipes. This is a classic example. It looks quite fiery in the photo, but it’s medium spiced with a healthy base of tomatoes and onions. – Chef Akila.
Water, Yorkshire Dales Chicken Thighs (Skinless, Boneless & Diced), Onion, Tomatoes, Chilli Powder, Cold-pressed Sesame Oil, Ground Coriander, Salt, Pepper, Black, Course Ground, Ginger, Garlic, Curry Leaves, Coriander Leaves, 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)||3.7|
Always ensure food is piping hot before serving. Adjust consistency & seasoning if required. May contain whole ingredients. Due to natural ingredients & traditional methods, some water separation may occur. Simply stir before serving.
MICROWAVE (850W): From frozen, pierce film & microwave on high power for 5 minutes (640g). Peal film, stir, re-cover and cook for 3 minutes (640g). Rest for 2 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 2 (640g)
Serves 1 (320g)