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 thighs, onion, yoghurt (milk, skim milk powder, cultures), crushed tomatoes (tomato puree, citric acid), rice bran oil, almonds, fresh coriander, ginger, garlic, coriander ground, cumin ground, salt, garam masala (spices, sulphites), turmeric, fennel ground, chilli flakes
CONTAINS:
Tree Nuts, Dairy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Small | Large | |
| ENERGY | 694kJ | 3470kJ | 6940kJ |
| PROTEIN | 14.5g | 72.7g | 145.4g |
| FAT TOTAL | 9.6g | 48.1g | 96.1g |
| - SATURATED | 2.1g | 10.7g | 21.5g |
| CARBS | 5.1g | 25.5g | 51.0g |
| - SUGARS | 2.4g | 11.8g | 23.7g |
| SODIUM | 260mg | 1298mg | 2597mg |
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. 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, till piping hot.
Serve with tarka dahl, steamed rice, cucumber raita or pappadums.
LOW CARB OPTION: Serve with cauliflower rice or Zucchini noodles.
