We've trimmed the fat from this sprightly green curry, replacing thighs with breast fillet - it now comes in, wait for it, around 320 calories per person!

Flavour is still paramount, though,  and here it comes from the spicing of cloves, cinnamon and masses of  spinach and fresh, green coriander in a sauce that's been enriched and thickened with split peas.

With the switch to breast comes a different cooking method - breast doesn't reheat well, so needs to be cooked once only, by you - so this will come as a packet of sliced breast in a yoghurt/garlic/ginger marinade and a pouch of the sauce, ready for a quick toss in the pan. (I think we're talking upmarket simmer sauce here.) 

 

Free-range chicken breast fillets, onion, garlic, ginger, green chilli, salt, turmeric, lemon juice, cardamon, garam masala, ground cloves, pepper, cinnamon, yoghurt, fresh coriander, spinach, split peas, rice bran oil.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, 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 100G (RAW)PER SMALL SIZE
ENERGY367kj2535.7kj
PROTEIN13.8g95.5g
FAT TOTAL1.5g10.5g
- SATURATED.4g2.9g
CARBS3.6g25.2g
- SUGARS2.2g15g
SODIUM195.6mg1351.2mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Please note: this product contains raw chicken and should be fully cooked before consumption.

TO COOK:  defrost fully then heat a little oil in a non-stick frying pan and seal the chicken on all sides before pouring in the curry sauce and simmering till the chicken is cooked. 

DEFROST INFORMATION: Suitable for freezing. May be cooked straight from frozen or defrosted 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.

Serve scattered with fresh coriander leaves,  with lemon or lime wedges, steamed basmati or coconut rice, dal, chutney or a cucumber raita; or with  a fresh salad of diced tomato, onion and coriander.

LOW CARB: Serve with cauliflower "rice" - cauliflower that's been blitzed in a food processor till grainy, then dry-fried with turmeric, some whole cumin seeds, a bit of seasoning and, if you like, a handful of green peas.