Vietnamese Chicken Curry

• Oven Cook from frozen
• British Chicken
  
• Made in Lancashire
  

Serve this tasty curry with sticky rice and a squeeze of fresh lime.

Allergy advice:

See ingredients in bold.

Ingredients

Water, Chicken (32%), Onion, Carrot, Edamame Bean [Soybeans], Cream (Milk), Creamed Coconut (Desiccated Coconut: Sulphur Dioxide 50Ppm Max) [Sulphites], Sugar, Vegetable Oil, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar, Water) [may contain Peanuts, Nuts], Red Chilli, Light Soy Sauce (Water, Soy Sauce Extract (15%) [Water, Defatted Soya Bean, Roasted Wheat, Salt], Sugar, Salt, Colour (Ammonia Caramel), Acidity Regulator (Lactic Acid), Preservative (Potassium Sorbate)), Sterling Mild Madras Curry Powder [Wheat, Mustard], Cornflour, Lime Juice (From Concentrate, Potassium MetabiSulphite), Ginger, Garlic, Thai Basil, Sea Salt Crystals, Lime Zest

Cooking Instructions

Cook from frozen.

All appliances vary, the following are guidelines only. Remove all outer packaging and pierce film lid.

OVEN:

ELECTRIC: 210^oC / FAN: 190^oC / GAS MARK: 6.5

Place product in the middle of a preheated oven and heat for 20 minutes. Peel back the film. stir and place back in the oven for a further 15-20 minutes. Ensure food is piping hot throughout and allow to stand for 2 minutes before serving. Do not reheat once cooked.

Nutrition