Home-Cooked Tandoori Chicken Supremes

HERE'S HOW WE MAKE IT

These free-range chicken supremes are a great cut - so tender and full of flavour, partially deboned with just an elegant little wingette - and they love a punchy marinade like this one. It's yoghurt-based, with toasted spices, ginger, garlic, chilli and lemon juice and a bit of tomato paste for the natural colour and sweetness it provides.

INGREDIENTS

Free-range chicken, garlic, chilli, ginger, cumin, coriander, garam masala, cinnamon, paprika, cardamon, natural yoghurt, lemon juice, salt, olive oil, tomato paste.

Minted yoghurt: Greek yoghurt, mint, garlic, lemon juice, salt

ALLERGENS

CONTAINS:

Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	SMALL (2 SUPREMES)	LARGE (4 SUPREMES)
ENERGY	3197kJ	6394kJ
PROTEIN	95.4g	190.8g
FAT TOTAL	34.8g	69.6g
- SATURATED	11.8g	23.6g
CARBS	13.2g	26.4g
- SUGARS	10.1g	20.2g
SODIUM	1996mg	3992mg

SIZES

Small:

Two marinated supremes.

Large:

Four marinated supremes.

GOES WITH

Serve with the warm salad of quinoa, roast carrots and haloumi, steamed basmati rice or spiced rice, steamed greens, a squeeze of lemon or lime, mango chutney and a cucumber raita.

Also makes a great dinner on the run. Slice the cooked supremes on the diagonal (the wingette is the cook's perk) and wrap in flat bread with mayo, sliced cucumber, shredded lettuce and mango chutney - delicious!

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

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

TO COOK ALL SIZES: Defrost fully before cooking. Spray or drizzle chicken with olive oil and place on a baking-paper lined tray, in a preheated 200C oven (FF) for 25 minutes, or until fully cooked. Remove and cover with foil and allow to rest for 5 minutes and drizzle with minted yoghurt.