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Chilli jam chicken

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HERE'S HOW WE MAKE IT

This dish is half way between a curry and a stir-fry - drier than the former, saucier than the latter.

We make our own chilli jam (gluttons for punishment, we are) - frying separately garlic, red onion, dried prawns and chillies, then pureeing and cooking till jammy with brown sugar, fish sauce and tamarind - and the result is crazily delicious, sweet, salty and spicy.

We then stir-fry the chilli jam with boneless chicken and lime leaves, before finishing with coconut cream and plenty of Thai basil.

INGREDIENTS

Free-range chicken, fish sauce, lime leaves, red chillies, Thai basil, rice bran oil, red capsicum, coconut cream, red onion, garlic, dried prawns, dried chillies, brown sugar, tamarind, salt.

ALLERGENS

CONTAINS:
Shellfish, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, 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.

NUTRITION

 SMALLLARGE
ENERGY4637.6kj9275.3kj
PROTEIN66g132.1g
FAT TOTAL74.6g149.2g
- SATURATED17.2g34.4g
CARBS43g86.1g
- SUGARS37.3g74.6g
SODIUM1769.3mg3538.6mg

SIZES

Small:
Serves 1 (hungry) -2 adults with accompaniments.
Large:
Serves 3-4 adults with accompaniments.

GOES WITH

Serve with coconut or steamed jasmine rice and some mixed stir fry/Asian greens on the side or, for a quick, green addition to the dish, throw in some Chinese broccoli, steamed, trimmed and chopped into 4 cm lengths, or a handful of baby spinach towards the end of re-heating.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours.

Defrost fully, then empty into a saucepan, wok or microwave-safe container and reheat gently, stirring occasionally until piping hot.

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