
Sri Lankan chicken curry
Sri Lankan chicken curry
To Serve
To Serve
Serve with coconut rice or steamed basmati rice, naan or roti and a cucumber salad. For a very quick vegetable addition, throw in a small bag of baby spinach or any blanched green vegetable for the last couple of minutes of reheating time. With more time on your hands, stir fry spinach or kale with slivered garlic, a handful of shredded coconut and half a teaspoon of turmeric for a delicious Sri Lankan side dish.
Ingredients
Ingredients
Free-range chicken thighs (47%), onion, coconut cream (coconut kernel extract, water, guar gum), water, crushed tomatoes (tomato puree, citric acid), chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), lime juice, garlic, coriander ground, chilli, ginger, rice bran oil, cumin ground, turmeric, salt, sugar, fennel ground, paprika, cinnamon, curry leaves, fenugreek seeds, cloves, cardamom
* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.
Nutritional Info
Nutritional Info
Serving Size: 260g |
Ave Quantity Per Serving |
Ave Quantity Per 100g |
ENERGY | 1515 kJ | 583 kJ |
PROTEIN | 32.3 g | 12.4 g |
FAT (TOTAL) | 21.3 g | 8.2 g |
-SATURATED | 12.7 g | 4.9 g |
CARBOHYDRATE | 7.8 g | 3.0 g |
-SUGARS | 4.7 g | 1.8 g |
SODIUM | 711 mg | 273 mg |
Allergens
Allergens
Does contain:
May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SERVES 2
520g- serves 2
To Cook
Pierce the film. DEFROSTED: microwave for 3 minutes stirring gently halfway through, alternatively, empty into a saucepan and gently simmer till piping hot. FROZEN: microwave for 5 minutes, stir gently and heat for a further 2-3 minutes or until piping hot.