Scratch Penang Chicken Curry920g

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Scratch Penang Chicken Curry
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A kit containing portions of cooked rice, raw diced chicken, Penang curry sauce, coconut milk and cut vegetables
In just 8 minutes. Complete meal, nothing wasted.Cooking a Scratch Meal could not be easier. This pack contains all the ingredients needed to make a complete meal for 2 people, and goes from pack to plate in a few simple steps and under 8 minutes

    (as sold) 100g contains



    Per Portion/Each 460g serving contains



    23% RI


    9.39 g


    13% RI


    1.50 g


    8% RI


    13.00 g


    15% RI


    0.86 g


    14% RI

    RI = % of your daily reference intake

    Cooked Basmati Rice (Basmati Rice, Water), Raw Diced Chicken Breast (22%), Coconut Milk (Coconut Extract, Water), Panang Paste (10%) (Peanuts, Milled Lemongrass, Galangal, Garlic Purée, Red Chilli, Paprika, Ground Cumin, Ground Coriander, Milled Kaffir Lime Leaves, Palm Sugar, Fish Sauce (Anchovy Extract (Water, Anchovy) Salt, Sugar), Cayenne Pepper), Sliced Green Peppers (7%), Sliced Bamboo Shoots (7%), Lime Wedge, Kaffir Lime Leaf
    For allergens, see ingredients in bold

    Typical values(as sold) 100g contains(as sold) Per 460g portion
    Energy417.2kJ1919 kJ
    Energy99.7kcal458.5 kcal
    Fat2.0g9.4 g
    Of which Saturates0.3g1.5 g
    Carbohydrate13.3g61.3 g
    Of which Sugars2.9g13.3 g
    Fibre0.4g1.8 g
    Protein6.8g31.4 g
    Salt0.19g0.86 g

    Preparation and Usage

    Panang Chicken Curry About 8 minutes (but you can take as long as you like) 2 pans 4 Easy Steps 1 Boil a small pan of water and add a pinch of salt. In a medium pan, heat around a teaspoon of oil at a low heat and cook the chicken until it is coloured (about 2 mins). Add the curry paste mix. Cook for about 1-2 minutes. 2 Now add the coconut milk, kaffir lime leaf, green peppers, and bamboo shoots and cook for 2 minutes. 3 Meanwhile, spoon the rice into the pan of boiling water and cook for 2 minutes. 4 Squeeze in the lime, remove the kaffir lime leaf and cook for a further 2 minutes. Check the chicken is cooked through. Drain rice, season to taste. Ensure the meal is piping hot throughout. If so, remove from the heat, divide for two portions and enjoy. These are guidelines only as cooking equipment can have a mind of its own^]


    • Although extra care has been taken to remove all bones, some may remain.




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