We coat diced chicken with a paste of onions, garlic, ginger, and ground spices like fennel, cumin and coriander, then braise it with tomatoes and yoghurt, before stirring through chopped fresh coriander, toasted and ground almonds and darkly fried sliced onions. The finished dish has a satisfyingly authentic flavour but only a little chilli heat - feel free to dial it up with some chopped fresh chilli if you'd like.
Free-range chicken, onion, rice bran oil, garlic, ginger, fresh and ground coriander, cumin, turmeric, fennel, chilli, salt, tomatoes, ground and whole almonds, yoghurt, garam masala.
CONTAINS:
Tree Nuts, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, 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 | 3651kj | 7301kj |
| PROTEIN | 64.2g | 128.4g |
| FAT TOTAL | 59.9g | 119.9g |
| - SATURATED | 13.9g | 27.9g |
| CARBS | 15.3g | 30.5g |
| - SUGARS | 13.5g | 27g |
| SODIUM | 1214mg | 2427mg |
Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves three to four adults with accompaniments.
Serve with the eggplant in Lake Palace style and/or tarka dahl with steamed basmati rice, cucumber raita and pappadams or naan bread on the side.
LOW CARB: Serve with spiced cauliflower "rice" -
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.
