Remove sleeve and using a sharp knife, cut film off. 20 to 30 minutes on a baking tray in the oven at about 180C – longer if you haven’t had the time to defrost it.If there is lots in the oven it may need longer. Cooking temperatures vary. and fancy ovens do things quicker, so check it from time to time. Bake it until it’s bubbly and piping hot. Don’t microwave this dish – it wont be nice.
Vietnamese Chicken Curry with Sweet Potato (GF, F, C)
Marinated breast of chicken with the sweet and sour flavour of sweet potato and lime make this mild to medium curry a delicious family favourite. Serve with rice and crispy mixed salad.
Available in 350g serving 1 or 700g serving 2
£8.50 – £17.00
Ingredients: chicken breast, water, coconut milk, sweet potato, onion, extra virgin olive oil, ginger, salt, garlic, FISH sauce[anchovy extract, salt, sugar], lime juice, curry powder, coriander, handmade chicken stock (Free Range Chicken Bones, Leeks, Carrots, Large Onions, CELERY, Garlic, Dried Thyme, Black Peppercorns, Dried Bay Leaves) dried chilli flakes, fresh coriander, cumin, turmeric, white pepper, lime leaves, black pepper, curry leaves.
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates