First things first - we toast a range of ground spices to make a dry rub with which we marinate diced, free-range chicken thighs. We then sear the chicken to brown, and, in the spiced oil left behind, cook down onions, garlic and chilli till soft. We add roasted peanuts, coconut milk, home-made chicken stock and kecap manis then blend to make a smooth sauce with a bit of texture, before adding the chicken back in and simmering till cooked. A final taste, and we balance the sauce with lime juice, more roasted peanuts and some crushed kaffir lime leaves.
Free-range chicken, onion, peanuts, chicken stock (bones, carrots, celery, onion, garlic, water, parsley, peppercorns, bay), coconut milk, ground coriander, ground cumin, turmeric, paprika, curry powder, garlic, birds eye chillies, rice bran oil, kecap manis (sweet soy sauce), soy sauce, kaffir lime leaves, lime juice, salt.
Peanuts, Gluten, Soy.
Tree Nuts, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL90.6g181.2g
- SATURATED32.5g65.1g
- SUGARS19.6g39.3g
Serves one (hungry!) to two adults with accompaniments
Serves three to four adults with accompaniments
Sprinkle with coriander leaves and serve with lime wedges, a cucumber salad (diced cucumber, coriander, spring onion, lime juice and salt), plenty of stir-fried Asian greens dressed with oyster sauce or our universal stir-fry sauce, steamed basmati rice or noodles. 

Defrost before reheating in a saucepan or microwave, stirring occasionally, until piping hot. 

Defrost information: defrost overnight in the fridge. 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. Once defrosted, reheat as above and consume within 48 hours.