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. This comes in a dual compartment tray with coconut rice on the side.

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, jasmine rice, kaffir lime leaves, coconut oil, coconut milk, vegetable stock (Massel)
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL0.7g2.8g
- SUGARS0.2g0.8g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with stir fried Asian greens.

Pierce film and microwave for 2 (from defrosted) to 4 minutes (from frozen). Peel back plastic film, stir both compartments gently, replace film loosely, then microwave for a further 1 minute, or until evenly heated through. Allow to rest for a minute before serving.

DEFROST INFORMATION: Frozen product.  Defrost overnight in the fridge. Once defrosted, keep refrigerated and cook and consume within 48 hours.

For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.

Please note: microwaves vary. Adjust cooking times accordingly and make sure food is piping hot before serving.