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Oven cook Instructions: This recipe is made with some raw ingredients so please do not microwave. 1 Preheat your oven to 220°C/200°C fan. 2 Remove the film but leave the curry and rice in their wooden trays*. 3 Unfold the foil we've provided and tightly wrap over the top of the rice tray. 4 Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. 5 Leave to stand for 2 minutes before serving. Make sure it's piping hot throughout. *Our wooden trays are ovenproof but don't grill or place near element/flame.
Cooked Rice (Water, Rice), Chicken (20%), Cream ( Milk ), Red Peppers, Peanut Butter (4%), Lemon Juice, Ginger Purée, Cashew Nuts , Edamame Beans ( Soya ), Soy Sauce (Water, Soya Beans, Wheat , Salt), Demerara Sugar, Peanuts , Water, Lemongrass, Garlic Purée, Rapeseed Oil, Parsley, Salt, Galangal, Lime Leaves, Cornflour, Coriander, Pectin, Red Pepper Flakes, Red Chillies, Shallots, Ground Turmeric, Shrimp ( Crustaceans ), Sunflower Oil, Makrut Lime Leaves, Colour Paprika Extract, Black Pepper, White Pepper, Secret ingredient: Obsession
Please Keep Flat & in the FridgeKeep in a fridge below 5°C. For use by date, see top of pack. Not suitable for freezing - the rice doesn't like it.
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