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, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER 250ML SERVE
ENERGY495.2kj1698.6kj
PROTEIN10.4g36g
FAT TOTAL7.2g24.5g
- SATURATED1.7g5.8g
CARBS2.4g8.3g
- SUGARS2.1g7.2g
SODIUM198mg679mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

TO COOK SMALL AND LARGE: Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C), or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

TO COOK INDIVIDUAL: pierce film in several places then microwave for 2 (from defrosted) to 4 minutes (from frozen). Peel back film and stir.  Replace film loosely and heat for a further 1 minute or until evenly heated through. Rest for 1 minute before serving.

DEFROST INFORMATION: suitable for freezing. Defrost overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process. 

Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven and may vary; please adjust cooking times accordingly and ensure your food is piping hot before serving. 

 

Serve with the eggplant in the Lake Palace style, steamed basmati rice, cucumber raita and pappadams or naan bread on the side. 

LOW CARB: Serve with spiced cauliflower "rice" - cauli that's been blitzed into "grains" in the food processor, tossed in a dry frying pan with a pinch of ground cumin and turmeric and salt.