200°C · 15-25 minAllergens
Lactose
Selderij
Sulfiet
Mosterd
SojaMild Chicken Curry
This dish is so much tastier when homemade. I make a mild chicken curry based on coconut milk, curry, softly sautéed onion, my homemade chicken stock, a splash of cream, tender pieces of chicken (better living 2 stars), and sultanas. My son loves it. I serve it with basmati and brown rice mixed with finely chopped steamed vegetables.
Mild Chicken Curry
Chicken thigh fillet (better living 2 stars), courgette, peas, cauliflower, broccoli, white onion, garlic, lemon, fresh ginger, chilli powder, cinnamon, cardamom, curry massala (contains coriander seed, turmeric, and mustard seed), raisins, honey, cream, yoghurt, basmati rice, brown rice, coconut milk, santen (coconut cream), palm sugar, ketjap manis, homemade chicken stock (contains celery), pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Heat the chicken curry with the rice and vegetables loosely covered for 3-4 minutes (1 person) to 4-6 minutes (2 or more persons).
Oven — 200°C, 15-25 minMarleen's choice
Heat the chicken curry with the rice and vegetables covered with aluminium foil or an ovenproof dish for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 275 g
