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Chicken and Hemp Seed Curry

What an absolute feast for the senses this one is. With our own curry paste and organic stock making a beautiful, warming curry sauce which is combined with free-range chicken and vegetables. Best served with jasmine rice and freshly picked coriander leaves. This one does have a light bite to it. My kids don't mind a bit of spice, but you can always stir through a little natural yogurt to dull this if it's too much for your little ones.

Sizes

Dietaries

Gluten free
Soy free
Egg free
Dairy free
Nut free

Preparation and storage notes

Keep frozen until you're ready to enjoy. We recommend thawing in the refrigerator before reheating.
Reheating (in foil)
Remove lid from packaging before putting in the oven.
From frozen: Bake at 180°C for 65-75 minutes until heated through.
From Thawed: Bake at 180°C for 30-40 minutes until heated through.

Reheating (in kraft or sugarcane tray)
Once thawed, heat through by putting this container in the microwave, or decanting to a saucepan and heating on the stove.

Consume within 48 hours.

Ingredients

Free-range chicken, Potato, Coconut Milk, Tomato, Water, Onion, Green Beans, Garlic, Hemp Seed, Green Chilli, Chicken stock, Fresh Coriander, Chilli Powder, Turmeric, Cumin Seeds, Coriander Seeds, Mustard Seed, Garam Masala

Nutritional information

Serving 355gPer servePer 100g
Energy1799 kJ
430 Cal
507 kJ
121 Cal
Protein21 g6 g
Fat, total30 g8 g
Saturated14 g4 g
Carbohydrates16 g5 g
Sugars5 g1 g
Sodium264 mg74 mg
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