Aromatic spicy free range chicken thigh cooked in a coconut cream curry with yellow scented rice loaded with peas and capsicums for extra vegginess!
Basmatti rice (32.6%), Chicken (26.1%), Onions (8.7%), Coconut cream (8.7%) (Tree nuts), Carrots (6.5%), Red chilli peppers (6.5%) [Red Capsicum], Peas (6.5%) [Green Peas], Spring onions (2.2%) [Onions], Lime juice (0.44%), Garlic (0.44%), Canola oil (0.44%), Palm sugar (0.22%), Tamarind puree (0.13%), Ginger (0.09%), Red chilli (0.09%), Turmeric (0.09%), Fish sauce (0.07%), Pink salt (0.04%), White pepper (0.04%) [Pepper], Lemongrass (0.04%)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.
Oven: Remove sleeve, puncture clear lid. Heat in a preheated oven at 180°C for 20 to 25 minutes
Microwave (recommended if heating): Remove sleeve and puncture clear lid. Heat for 3-4 minutes or until piping hot.
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.