200°C · 30 minAllergens
Lactose
Selderij
Sulfiet
MosterdMild Chicken Curry
An authentic mild chicken curry made with coconut milk, cardamom, curry leaves, gently sautéed onion, and tender pieces of free-range chicken with sultanas. I serve it with basmati and brown rice, along with a generous portion of vegetables. Enjoy your meal!
Mild Chicken Curry
Free-range chicken thigh fillet (Better Life 2 stars), basmati rice, brown rice, cauliflower, broccoli, peas, pointed cabbage, white onion, garlic, curry leaves, cream, yoghurt, coconut milk, homemade chicken stock (contains celery), curry powder, cardamom, cinnamon, chilli, lemon juice, palm sugar, ginger, raisins, sunflower oil, pepper & salt.
Allergens: koemelk, lactose, mosterd, selderij, 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, 30 minMarleen's choice
Heat the chicken curry with the rice and vegetables covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-30 minutes (2 or more persons) in a baking dish. I apologise for the plastic containers with the salad; I am short on bowls.
Average weight: 540 g