Ingredients:

Allergens in bold

Shallot

Fresh Curry Leaf

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Aromatic Spice Blend

Chicken Thighs

Tomato Passata

Garam Masala

Desiccated Coconut (sulphur dioxide and sulphites)

Basmati Rice

Cumin Seeds

Nutritional Information:

Per serving: Energy (kcal) 707 Fat 30g of which saturates 9g Carbohydrates 73g of which sugars 4g Protein 38g Salt 0.45g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Here, Alfred makes chicken thigh sing with the same eclectic flavours that wealthy ‘Chettiar’ spice traders first brought to their rural corner of South India centuries ago.

• Preparation time:

  For 2 - 20 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 40 minsFor 4 - 50 mins