Tandoori chicken supremes with yogurt dressing
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
|SMALL (2 SUPREMES)||LARGE (4 SUPREMES)|
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!
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.