Chicken Korma

Oven

Pierce the film and cook in a preheated oven at 180°C / Gas 4 for:

From frozen: 30-35 minutes
From defrosted: 20-25 minutes

Until piping hot. Stir before serving.


Microwave

Based on 800 watt. Pierce film and cook for:

From frozen: 6-7 minutes
From defrosted: 2-3 minutes

Decrease the cooking time for ovens with higher wattage.


On the hob

Defrost in fridge overnight. Remove film and empty the contents of the tray into a saucepan.

Heat gently, stirring occasionally, until piping hot. Ensure the product is piping hot throughout.

Do not reheat once cooked.

Serving suggestion: Serve with basmati rice, naan bread, and lime pickle.

Chef's tip: For a fruitier curry, serve with butter-seared fruit pieces eg. bananas, mango, kiwi, or just sprinkle with fresh pomegranate seeds.

Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS

Chicken Thigh (32%), Water, Onion, Natural Yogurt (MILK), Cream (MILK), Korma Paste (6.5%) (Rapeseed Oil, Water, Salt, Desiccated Coconut, Sugar, Tomato Puree, Ginger, Garlic, Coriander, Cornflour, Cumin, Onion Powder, Turmeric, Paprika, Spices (Cayenne Chilli, Black Pepper), Acetic Acid, Lactic Acid, Dried Coriander), Desiccated Coconut, Sunflower Oil, Butter (MILK), Brown Sugar, Tomato Puree, Ginger, Garlic, Modified Maize Starch, Honey, Coriander, Cardamom, White Pepper.

• Energy: 631 kJ/ 156 kcal
• Fat: 10.3g, of which Saturates: 5.3g
• Carbohydrate: 5.9g, of which Sugars: 3.2g
• Fibre: 1.3g
• Protein: 9.3g
• Salt: 0.7g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours