Additional information
| Weight | N/A |
|---|---|
| Portion Size | Double Portion, Single Portion |
£5.00 – £9.00
A classic South Indian chicken preparation – Chicken slow cooked in roasted spices and aromatic herbs.
| Weight | N/A |
|---|---|
| Portion Size | Double Portion, Single Portion |
ALLERGY ADVICE: For Allergens, see Ingredients in BOLD.
Onions, Water, Chicken Thigh, Tomatoes, Oil rapeseed, Coriander seeds, Coconut , Oil coconut, Red Chilli Pepper, Ginger Paste, Garlic Paste, Salt, Fennel seeds, Pepper black, Cumin seeds, Turmeric, Mustard, Cinnamon , Curry leaves, Cardamom , Black Stone Flower, Mace , Cloves , Bay leaf , Anise seeds.
This is a fully cooked dish. Reheat from frozen. These instructions are for guidance only. Please adjust timings for your appliance. Overheating may cause the dish to dry out.
MICROWAVE (850W): Remove sleeve, pierce film, place on a microwavable plate and cook on full power for 3.5 minutes. peel film, stir gently, re-cover and cook for another 1-2 minutes. Rest for 1 minutes and stir gently before serving.
OVEN: 190°C/170°C fan assisted/Gas Mk 5 Remove the sleeve and pierce film. Place on a baking tray in the centre of the oven and reheat for 40 minutes.
CAUTION: Steam may be released when removing the film. Once defrosted, consume within 24 hours. Do not refreeze.
| Name | Per 100g |
|---|---|
| Energy KCal | 160.8 |
| Energy KJ | 672.5 |
| Fat (g) | 10.3 |
| Sat (g) | 3.6 |
| Carb (g) | 5.6 |
| Sugars (g) | 0.0 |
| Fibre (g) | 2.8 |
| Protein (g) | 13.0 |
| Salt (g) | 0.43 |
MLI Chef Mani’s take on the flavourful dish popular in the Kuttanadu region of Kerala – Gressingham duck spiced with pepper, green chillies, aromatic spices smothered in a creamy coconut gravy.
Please note: This is a dish prepared in the traditional way using whole duck and hence contains small and large bones. Appropriate caution should be taken while eating this dish.
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No Gluten
No Dairy
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