Javanese Chicken Curry

The Javanese cuisine is renowned for its use of coconut, mild chillies, and Chinese influences. This chicken curry, featuring tender pieces of chicken thigh fillet (better living 2 stars), three different forms of coconut, fresh curry leaves, and lemongrass, is a perfect example. Served with nasi kuning (yellow rice) and crispy sambal beans with peppers and bean sprouts.

Chicken thigh fillet (better living 2 stars), green beans, red and green bell pepper, bean sprouts, white onion, garlic, fresh lemongrass (sereh), curry leaves, ginger, bay leaf, lime leaf, chili powder, lemongrass, ginger, curry massala (contains coriander seed, turmeric, and mustard seed), cumin seeds, turmeric, laos, coconut (desiccated coconut), basmati rice, brown rice, gluten-free ketjap manis [soy], sambal badjak [sulphites], coconut milk, santen (coconut cream), organic vegetable stock, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: mosterd, soja, sulfiet.

MicrowaveMarleen's choice

Heat the chicken curry with the rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the chicken curry with the rice and vegetables covered with aluminium foil or an ovenproof dish 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.

Energy141,64 kcal

Fat6,02 g

of which saturated3,41 g

Carbohydrates14,56 g

Dietary fibre1,94 g

Protein8,47 g

Salt0,6 g

Average weight: 540 g