This is a refreshing and super tasty curry. With zingy citrus flavours and fall apart tender chicken pieces in a delicious coconut sauce, it’s a real winner. Makes a great standby to have in the fridge for days when you are late home and everyone is hungry.
This curry comes with jasmine rice (ready to heat and serve), natural yoghurt and fresh coriander.
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Contains nuts and soy.
Heat and serve
Keep refrigerated prior to serving, consume or freeze before use by date.
Microwave: Transfer curry to a microwave safe dish and microwave for approximately one minute. Stir and add water if necessary. Continue heating in 20 second intervals and stir until desired temperature is reached. Warm rice separately in microwave safe dish for one minute. Top with chicken curry to serve.
Stovetop: Meat dish only: Transfer to saucepan or frypan and toss over medium heat until warm. Add water as required to adjust consistency. Warm rice separately in oven or microwave. For conventional oven, transfer rice to ovenproof dish, cover and warm on 120 degrees for 15 to 20 minutes.
Chicken breast fillets, coconut milk, cashews, onion, garlic, lemon juice, fresh ginger, chillies, soy sauce, sugar, herbs and spices.