This Malay curry of free-range chicken 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, kipfler potatoes, coriander, cumin, mustard seeds, cloves, chilli, 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, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER 250ML SERVE
ENERGY536.4kj1633.6kj
PROTEIN9.7g29.4g
FAT TOTAL7.6g23g
- SATURATED3.5g10.7g
CARBS5.3g16.1g
- SUGARS3.2g9.6g
SODIUM208mg633.4mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with steamed jasmine or coconut rice and stir-fried Asian greens with a tomato-chilli sambal or sauce on the side.

Reheat gently in saucepan or microwave, stirring occasionally until piping hot.

DEFROST INFORMATION: Suitable for freezing. Defrost before reheating and consume within 48 hours. Defrost overnight in the fridge. For a quick defrost, place unopened bag in room temperature water, changing regularly, and ensure you complete reheating the dish within 2 hours of defrosting. Reheat and consume within 48 hours.