200°C · 15-30 minAllergens
Sulfiet
Mosterd
SojaJavanese Chicken Curry
The Javanese cuisine is known for its use of coconut, mild chillies, and Chinese influences. This chicken curry, featuring tender pieces of chicken thigh fillet (better life 2 stars), three different forms of coconut, fresh curry leaves, and lemongrass, is a perfect example. Served with nasi kuning (yellow rice) and crunchy sambal beans with bell pepper and bean sprouts.
Chicken thigh fillet (better life 2 stars), green beans, red bell pepper, bean sprouts, white onion, garlic, fresh lemongrass (sereh), curry leaves, ginger and bay leaf, chilli powder, curry massala (contains coriander seed, turmeric, and mustard seed), cumin seeds, laos, lime leaves, coconut (desiccated coconut), basmati rice, brown rice, gluten-free ketjap manis, sambal badjak, coconut milk, santen (coconut cream), organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, soja, sulfiet.
Microwave
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 minMarleen's choice
Heat 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.