Javanese Roti with Chicken

Roasted chicken thigh fillet in a rich coconut curry, made according to a Javanese recipe with santen and klapper (both terms for different forms of coconut). This curry has a sweet and spicy flavour. I serve the curry with roti and spiced potatoes and long beans.

Chicken thigh fillet (better life 2 stars), long beans, tomatoes, white onion, spring onion, garlic, potato, fresh lemongrass (sereh), curry leaves, ginger, chilli powder, lemongrass, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), ginger, cinnamon, curry massala (contains among others coriander seeds, turmeric and mustard seeds), cumin seeds, clove, turmeric, black mustard seeds, klapper (desiccated coconut), roti vel (including wheat flour, yellow split peas, potato, mustard, curry massala), gluten-free ketjap manis [soysulphites], tomato purée, santen (coconut cream), palm sugar, organic vegetable stock, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, mosterd, soja, sulfiet.

MicrowaveMarleen's choice

Heat the chicken curry and potatoes with beans loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the roti in the last 30 seconds until hot.

Oven — 200°C, 15-30 min

Preheat the chicken curry and potatoes with beans covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 3 minutes, warm the roti alongside.

Energy170,45 kcal

Fat5,66 g

of which saturated2,41 g

Carbohydrates20,94 g

Dietary fibre1,76 g

Protein9,7 g

Salt0,71 g

Average weight: 540 g