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Malaysian Chicken Curry with Rice FODMAP

This is a popular Malaysian dish. Using chicken thigh fillet we were able to create our own curry sauce with spices that brought me so many memories working in a Malaysian restaurant. This is the closest thing l have tasted to that curry that was spot on with all the right spices. This curry has a little spice but not too hot.

Medium1 Serve

$16.50

Dietaries

FODMAP
Gluten free
Nut free
Dairy free
Egg free
Onion & garlic free

Preparation and storage notes

Fresh Meals ▫ TAKE THE LID OFF ▫ Heat in the microwave for 2–3 minutes or until hot. Heating time may vary depending on microwave. Frozen Meals ▫ For best results, defrost before heating.❄️ Storage Instructions ▫ Keep refrigerated below 5°C ▫ Consume or freeze by the recommended use-by date.

Ingredients

Chicken thigh fillet, Rice, White potato, Coconut Cream, Ginger, Extra virgin olive oil, Himalayan Salt, Lemongrass, Ground Coriander, Cumin, Cinnamon stick, Star Anise, Turmeric, Red Chilli, Fennel, Allspice, Curry leaf, Fenugreek

Nutritional information

Serving 450gPer servePer 100g
Energy2691 kJ
643 Cal
598 kJ
143 Cal
Protein39 g9 g
Fat, total23 g5 g
Saturated9 g2 g
Carbohydrates66 g15 g
Sugars2 g0 g
Sodium490 mg109 mg
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