Trust the FED. Chef - Nick's dish of the week

Our Specials change out weekly 

Nicks dish is for delivery Thursday 30th January and 2nd February

Coconut Chicken rendang

Not just any curry, this rendang is a perfumed, thick and spicy Indonesian stew made with coconut cream and south east Asian spices. Served with star anise brown rice. Curry how it should be!  

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Chicken thigh, coconut cream, ginger, garlic, onion, lemongrass, tamarind paste, galangal, almonds, turmeric, shredded coconut, cinnamon, kaffir lime leaves, brown rice, star anise, coriander seed, coriander, coconut chips, carrots

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Servings per package: 1
Serving size: 400g/480g
  Average Quantity
per Serving 400g
Average Quantity
per Serving 480g
Average Quantity per 100 g
Energy 3240 kJ 3520 810
Protein 49.8 51.2 12.5
Fat, total 42.2 45.2 10.6
- saturated 16.3 18.2 4.1
Carbohydrate 45.1 48.2 11.3
- sugars 5.6 8.2 1.4
Sodium 151 162 38

Remove sleeve and clear lid.


Preheat oven to 180°C. Remove lid and warm in oven for 12-15 minutes or until piping hot.

Microwave (recommended)

Remove lid and heat in microwave for 3-5 minutes or until piping hot.

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.