Roasted Turmeric Chicken with Coconut Cream and Thai Basil.

Roasted Turmeric Chicken with Coconut Cream and Thai Basil.

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Succulent thigh pieces marinated in turmeric roasted and slow simmered in coconut cream and thai basil, topped off with cherry tomatoes and baby spinach. A gorgeous dish to serve with steamed jasmine rice.

Ingredients: Coconut cream, chicken thigh, brown onion, lemon juice, garlic, fish sauce (anchovies, brine, sugar), brown sugar, cherry tomato, baby spinach,  thai basil, kaffir lime leaves, turmeric, chilli, salt, black pepper.

One serve with side will feed one adult.

Nutritional: Energy 3700kj, Protein 44.2g, Fat 63.4g Saturated 51g, Carbohydrate 31.3g Sugars 28.1g, Sodium 2330mg.

Heating Instructions:

Unlock the lid and cover, if frozen defrost in microwave for 15 minutes. Once defrosted, microwave for 3 minutes. Stir well and return to microwave for 2-3 minutes or until piping hot.

Serve with rice or roti.

Note: Once defrosted consume within 48 hours.

Gluten Free

Contains: Fish (anchovies).

May contain traces of soy, egg, gluten, dairy, seafood, nuts and seeds.

While we make all efforts to be free of cross contamination, our kitchen does handle dairy, eggs, wheat, gluten, soy, nuts, seafood and eggs.