A jumbo helping of juicy chicken breast pieces, in a delicately spiced coconut curry sauce with perfectly fluffy boiled rice.
This meal is packed with superfoods, chosen for superb all-round nutrition. Turmeric gives the sauce its beautiful, vibrant colour – and on top of that it can also reduce inflammation and cholesterol. Chopped bell peppers add a variety of macronutrients to the mix, including vitamins C, A and E.
Melding sweet and warm notes, the mouth-wateringly creamy Malaysian Coconut Curry captures the flavours of South-East Asia in a high-protein, low-calorie package.
Cook from frozen: Straight from the freezer to the microwave. Cook for 6 minutes (or longer according to your microwave’s power setting), stir, and check the meal is piping hot. Then, enjoy!
Defrost, then cook: After the meal has fully defrosted, heat it thoroughly in the microwave or in a pan on the hob. Once defrosted, the meal will stay fresh in the fridge for up to 3 days.
Defrost and enjoy cold: All of the ingredients in our pots are already fully cooked. So, if you have no way to heat the meal, simply defrost it and enjoy chilled.
Pot O Gold – Malaysian Coconut Chicken Curry
|Per Serving||Per 100g|
|of which are sugars||7||2|
|of which are saturates||1.5||0.04|
Boiled Rice, Caribbean Curry Sauce (Water, Tomatoes, Coconut Milk, Onions, Ginger, Garlic, Coconut Milk Powder, Maize Starch, Lemon Juice, Green Chillies, Coriander, Salt, Turmeric, Kashmiri Chilli Powder), Cooked Chicken (28%) (Chicken Breast, Salt), Mixed Peppers
Best kept frozen at -18ºC. Safe to defrost and store chilled for up to 3 days. If defrosted and stored chilled for up to 3 days, safe to refreeze and then cook from frozen.
Microwave cook from frozen for 5 – 6 minutes (depending on microwave strength) stir and cook for a further 1 minute or until piping hot. Please loosely open the lid on your pot when cooking to prevent steam build up.
If cooking from defrost, please reduce cooking time.