Butter Chicken Curry
R146.00
Grilled tender chicken fillet, sliced and topped with a rich, creamy sauce made with a blend of spices, garlic, ginger and yoghurt.
Thawing / Heating Instructions: Preferably defrost fully before heating. Remove outer sleeve and film and place on a tray and into a preheated oven at 180ºC for 25 minutes or until hot. Also suitable to decant into a pot and heat gently. To microwave preferably defrost fully before heating and remove outer sleeve and film. Place container onto a microwavable plate and heat for 3 minutes or until hot.
Allergens: Cow’s Milk
Goes well with: Basmati rice, chutney and a home made cucumber raita.
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Free range chicken breast fillets, sunflower oil, garlic, crushed ginger, cumin powder, mustard seeds, salt and pepper, turmeric, curry powder, cinnammon sticks, sweet chilli, tomato paste, red chillis, lemons, chutney, chicken stock, cream, plain yoghurt, coriander, mint
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