Boneless tender chicken pieces cooked in coconut milk with mild spice, green chillies and coriander.
Heating Guidelines: Heating appliances may vary.
Ensure food is piping hot. Allow to stand for 2 mins before serving.
Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.
Warning: Steam may be released when removing the film cover.
Chicken Breast, Onion, Coconut Milk (Milk Protein), Madras Curry Powder (Coriander, Chilli, turmeric, Mustard, Cumin, Pepper, Fenugreek, Garlic, Salt, Fennel), Ginger Garlic Paste, Chilli Powder, Turmeric, Salt, Coriander Leaves, Coriander Powder, Meat Powder, Sugar, Mix Spices, Lemongrass, Lime Leaves, , Pandan Leaf, Rapeseed Oil.
Chicken Korma, popular import from Indian with a Sri Lankan twist( it has to be coconut! ) it’s great as pairing with a toasted slice of bread or mobbing with pieces warm naan and roti.
*Curries are served in 150g – 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.