This dish will be on your table quicker than Usain Bold.
Free range chicken breast marinated overnight in Jamaican jerk spices and served with Israeli couscous, baby spinach, sundried tomatoes and spiced kumara chunks.
Chicken (34.5%), Israeli couscous (23%), Sweet potatoes (11.5%) [Sweet potato], Red onions (6.9%), Spinach (3.4%), Sun dried tomatoes (1.4%) ( Sulphites), Canola oil (1.1%), chicken stock (0.69%) (Celery), Garlic (0.46%), Tamari (0.23%) ( Soya), Pink salt (0.04%), Chilli flakes (0.03%), All spice (0.02%), Chinese Five Spice (0.02%), Ground nutmeg (0.02%), White pepper (0.02%) [Pepper], Dried thyme (0.01%) [Ground thyme]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.
Heat curry in microwave for 5 to 7 minutes. Pierce film and heat for 3 to 5 minutes.
Preheat oven to 160°C
Pierce film and heat the the curry for 15 minutes. Pierce film on rice and heat for 10 minutes stirring half way through.