This Malay curry of free-range chicken and waxy kipfler potatoes is wonderfully aromatic, with Indian curry spices as well as more expected South East Asian ingredients like lemongrass and lime leaves. The sauce should be warmly spicy (but not outrageously hot), with a lick of acidity from tamarind and tomatoes as well as creaminess from coconut milk. 
To microwave from frozen, pierce the film a few times and heat for 4 minutes then peel back the plastic film and gently stir. Microwave for a further 2-3 minutes or until heated through. To reheat in the oven, remove plastic film, cover with foil and place in a preheated 180C oven for 40-45 minutes from frozen or 20 minutes from defrosted or until completely heated through. Allow to rest for one minute before serving.
Free-range chicken, kipfler potatoes, coriander, cumin, mustard seeds, cloves, turmeric, lemongrass, ginger, onion, kaffir lime leaves, green chilli, curry leaves, coconut cream, tamarind, tomatoes, rice bran oil, lemon juice, sugar, salt, basmati rice.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, 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 SERVE
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  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with stir fried Asian greens.