Description
Water, Ground Spices (12%) (Coriander, Turmeric, Cumin, Paprika, Fennel, Cardamom, Ginger, Chilli, Fenugreek, Cinnamon, Black Pepper), Rapeseed Oil, Sugar, Tomato Paste, Spirit Vinegar, Salt, Garlic Purée, Ginger Purée (2.5%), Coconut Flour (1.5%), Dried Onion, Desiccated Coconut (1%), Modified Maize Starch, Coriander Leaf.
All appliances vary, the following are guidelines only.
FRY: Heat 2 tbsp of oil in a pan over a medium heat. Add diced chicken and stir fry for 4-5 minutes. Add the contents of the jar of paste, along with 100ml water and bring to the boil. Simmer for 15 minutes. Add 150ml of double cream and simmer for a further 3 minutes 5. Serve with rice.
Ensure that the product is thoroughly cooked and piping hot throughout, no pink meat remains, and the juices run clear.
Per 100g:
Energy 694kJ, 168kcal
Fat 13g
of which saturates 1.9g
Carbohydrate 8.6g
of which sugars 6.3g
Fibre 3.3g
Protein 2.2g
Salt 3.1g
Per 46g serving
Energy (8400kJ/2000kcal) 319kJ, 77kcal 4%
Fat (70g) 6.0g 9% MEDIUM
Saturates (20g) 0.9g 5% MEDIUM
Sugars (90g) 2.9g 3% MEDIUM
Salt (6g) 1.4g 23% HIGH