200°C · 15-30 minAllergens
Selderij
Soja
VisMalaysian Chicken Curry
One of my favourite curries! Chicken thigh fillet (better living 2 stars), fresh flavourings and spices such as ginger, turmeric and lemongrass, red chilli and garlic simmer for hours in coconut milk, creating a curry that is not too spicy yet full of flavour. The kaffir lime leaves add a refreshing touch. I serve it with a vegetable mix seasoned with fish sauce and fresh Thai basil, combined with steamed basmati rice and brown rice.
Malaysian Chicken Curry
Chicken thigh fillet (better living 2 stars), pointed cabbage, green beans, peas, garlic, red chilli, leek, white onion, carrot, celery, celeriac, fresh lemongrass (sereh), turmeric, ginger, lime leaf, rosemary, Thai basil, thyme, nutmeg, star anise, basmati rice, brown rice, gluten-free soy sauce, fish sauce, coconut milk, coconut cream (santen), palm sugar, homemade chicken stock (contains celery), potato starch, pepper and salt, sunflower oil.
Allergens: selderij, soja, vis.
Microwave
Heat the chicken curry and the rice with 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
Preheat the chicken curry and the rice with vegetables covered with an ovenproof plate or aluminium foil 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.