200°C · 15-30 minAllergens
Sulfiet
MosterdChennai chicken curry
This South Indian Chennai curry is a fragrant and spicy dish based on tomato, fenugreek, fennel seeds, cloves, and ginger, in which we gently simmer the chicken thigh fillet (better life 2 stars) until it's melt-in-your-mouth tender. This curry is also known as madras and is truly worth trying! Served with fluffy cumin rice and sautéed vegetables.
Chennai chicken curry
Chicken thigh fillet (better life 2 stars), tomatoes, cauliflower, green beans, pointed cabbage, white onion, vine tomatoes, peas, garlic, red chilli, lime juice, fresh curry leaves, turmeric, ginger, coriander and bay leaf, rawit pepper, fenugreek seeds, yellow and black mustard seeds, cinnamon, cumin seeds, coriander seeds, cloves, fennel seeds, black cardamom, basmati rice, brown rice, tomato purée, coconut milk, santen (coconut cream), sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, sulfiet.
Microwave
Heat the Chennai curry and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the Chennai curry and the rice with vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.