Javanese Roti with Chicken

This is yesterday's meal, just as delicious today and 1 euro cheaper! Individually packed in sustainable disposable packaging. You will enjoy the roti with roasted boneless chicken (better living 2 stars) which I mix with a rich coconut curry, spiced potatoes with green beans, and a soft-boiled egg. The chicken curry is made according to a Javanese recipe with santen and klapper (both terms for different forms of coconut) and has a sweet-spicy flavour.

Chicken thigh fillet (better living 2 stars), green beans, vine tomatoes, white onion, spring onion, garlic, potato, fresh lemongrass (sereh), curry leaves and ginger, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, fennel seeds, bay leaf, cloves), cinnamon, curry massala (contains turmeric and mustard seeds), klapper (grated coconut), fresh free-range egg, roti wrap (including wheat flour, yellow split peas, potato, curry massala), gluten-free ketjap manis, sambal brandal, tomato purée, santen (coconut cream), palm sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, mosterd, soja, sulfiet.

Microwave

Remove the egg from the packaging. Heat the chicken curry and potatoes with green beans covered with the lid for 3-4 minutes. Warm the roti wrap in the last 30 seconds until hot. Serve with the egg (cold).

Oven — 200°C, 15-20 minMarleen's choice

Remove the egg from the packaging. Spoon the chicken curry and potatoes with green beans into an oven dish and cover with an oven-safe plate or aluminium foil, then heat for 15-20 minutes. In the last 3 minutes, warm the roti wrap alongside. Serve with the egg (cold).

Energy178,5 kcal

Protein10,35 g

Fat6,21 g

of which saturated2,58 g

Carbohydrates20,94 g

Dietary fibre1,76 g

Salt0,71 g

Average weight: 540 g