200°C · 15-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdIndian saag curry
I am so pleased with this dish! During testing, the kitchen filled with Indian aromas. Saag chicken curry is based on spinach, beautifully 'green' in flavour. The homemade garam masala and fresh herbs I use for the curry give it that distinctive Indian taste. You will also receive spiced wholegrain rice and a crunchy salad dressed with a spicy yoghurt dressing. Enjoy!
Indian saag curry
Chicken thigh fillet (better living 2 stars), spinach, cucumber, vine tomatoes, red and white onion, garlic, rawit pepper, lemon, fresh ginger, bay leaf and mint, chickpeas, tandoori masala (contains among others mustard seed, celery, fenugreek, garlic), homemade garam masala (contains among others coriander seed, cumin seed, green cardamom, black pepper, cinnamon, fennel seed, bay leaf, clove), cream, yoghurt, basmati rice, brown rice, tomato puree, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the saag chicken and rice loosely covered for 3-4 minutes (1 person), up to 5-8 minutes for 2 or more people. Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the saag chicken and rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person), up to 25-30 minutes for 2 or more people. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.