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23p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a wok and cook the chicken for 3–4 minutes until lightly browned. Add the spices, onion and green peppers and stir-fry for a further 3–4 minutes.
Stir in the base sauce, lower the heat and simmer for 2 minutes.
Add the main sauce, chicken stock and tomatoes and cook for a further 5 minutes, until the tomatoes are softened but still holding their shape and the chicken is completely cooked through with no pink meat.
Divide between 4 serving dishes, scatter over the coriander and serve with naan bread.
Typical values per serving when made using specific products in recipe
Energy | 2,313.75kJ/ 553kcals |
---|---|
Fat | 27.3g |
Saturated Fat | 7.4g |
Carbohydrates | 43.5g |
Sugars | 13.4g |
Fibre | 4.7g |
Protein | 33.4g |
Salt | 2.3g |
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