200°C · 15-30 minAllergens
Lactose
SulfietGhurka chicken
When I discovered this Nepalese chicken curry, I was immediately excited. This mild curry is packed with flavour from warm spices like cardamom and fennel seeds. It comes with a portion of creamy coconut rice accompanied by a medley of roasted and lightly steamed vegetables such as cauliflower and spinach.
Chicken thigh fillet (better life 2 stars), cauliflower, carrot, tomatoes, peas, white onion, spinach, garlic, green chilli, potato, lemon, fresh turmeric, ginger, coriander, bay leaf, chilli powder, green cardamom, cinnamon, cumin seeds, coriander seeds, clove, turmeric, bay leaf, fennel seeds, coconut (desiccated), yoghurt, basmati rice, brown rice, coconut milk, santen (coconut cream), salt and pepper, sunflower oil.
Allergens: koemelk, lactose, sulfiet.
Microwave
Heat the curry and rice 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 curry and rice covered with an oven-safe 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.
Average weight: 540 g