Description
METHOD Microwave oven: Remove the Vindaloo chicken and rice from the bag. Mix together and heat thoroughly in 3-4 minutes stirring at least once. The elements of the dish can be separated on the plate during the heating process if you want to eat separately.
Frying pan: Heat each element of the dish in a cooking pot and/or a pan over medium-low temperature stirring regularly. In this case put 50-100 ml of water under the rice and heat until the liquid evaporates.
INGREDIENTS: sous-vide chicken thigh, jasmine rice, coconut milk (coconut extract 85%, water), onion, tomato paste, red curry paste (dried red chilli 28%, lemon cane, garlic, shallots, salt, kaffir lime leaves, galangal, coriander seeds, cumin), garlic, honey, duck fat, ginger, turmeric, salt, black pepper, kaffir leaf
CALORIE INTAKE
(CALORIES PER 100 G)
Energy
(kJ)
595
Energy (kcal)
142
Fat
(g)
4,2
Saturated fat (g)
1,8
Carbs
(g)
16,4
Sugar
(g)
0
Protein (g)
9,6
Salt
(g)
0,7
Fibre
(g)
1,24
