200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Lactose
Selderij
Sulfiet
MosterdMild Chicken Curry with Sweet Potato
Korma is originally a rich Indian curry featuring luxurious spices such as cardamom, cinnamon, and saffron. The curry I am making today is based on this, keeping the flavours mild so that it is accessible to everyone. The chicken thigh fillet (Beter Leven 2 stars) is marinated before being roasted and mixed with roasted cubes of sweet potato in the curry. I also prepare a vegetable rice with brown rice, broccoli, cauliflower, white cabbage, and peas. This is a meal from our subscription, and we strive for no waste, which is why it is €1 cheaper today! Packed individually in sustainable disposable packaging.
Chicken thigh fillet (Beter Leven 2 stars), white cabbage, cauliflower, broccoli, peas, leek, white onion, garlic, carrot, celery, celeriac, lemon, fresh ginger, rosemary, thyme, chilli powder, nutmeg, green cardamom, cinnamon, curry massala (contains coriander seed, turmeric, and mustard seed), cumin seeds, coriander seeds, raisins, cream, yoghurt, basmati rice, brown rice, palm sugar, homemade chicken stock (contains celery), pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the chicken curry with the rice and vegetables loosely covered for 3-4 minutes.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken curry with the rice and 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 go in the oven, so transfer to an oven dish.
Average weight: 540 g
