This Malay curry of free-range chicken thigh fillet and waxy kipfler potatoes is wonderfully aromatic, with Indian curry spices as well as more expected South East Asian ingredients like lemongrass and lime leaves. The sauce should be warmly spicy (but not outrageously hot), with a lick of acidity from tamarind and tomatoes as well as creaminess from coconut milk.
Free-range chicken thigh, kipfler potatoes, coriander, cumin, mustard seeds, cloves, turmeric, lemongrass, ginger, onion, kaffir lime leaves, green chilli, curry leaves, coconut cream, tamarind, tomatoes, rice bran oil, lemon juice, sugar, salt
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 3728kJ | 7455kJ |
| PROTEIN | 64.5g | 128.9g |
| FAT TOTAL | 53.4g | 106.7g |
| - SATURATED | 25.7g | 51.3g |
| CARBS | 38.3g | 76.6g |
| - SUGARS | 23.6g | 47.1g |
| SODIUM | 1585mg | 3169mg |
Small:
Serves one (hungry!) to two adults with accompaniments
Large:
Serves three-four adults with accompaniments
Serve with steamed jasmine or coconut rice and stir-fried Asian greens with a chilli sambal or sauce on the side.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot. Serve with steamed jasmine or coconut rice and stir-fried Asian greens with chilli sambal or sauce on the side.
