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.
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, Green Peppers, Red Peppers, Yellow Peppers, Chilli Powder, Cold-Pressed, Extra Virgin 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|
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)