FIELD DOCTOR Chicken Korma (407g)

British chicken in aromatically spiced coconut cream sauce with spinach, sweet potato, courgette, broccoli + whole grain rice.

• Recipe certified low FODMAP by Monash University
• Dairy free
  
• Gluten free
• 2 of 5 a day

Ingredients

Chicken (24%), Brown Rice (14%), Sweet Potatoes (13%), Broccoli (10%), Spinach (9%), SOYA Milk [Spring Water, SOYBEANS], Courgette (6%), Aubergine, Extra Virgin Olive Oil, Coconut Milk (2%) [Coconut, Water], Ginger, Lemon Juice, Tapioca Starch, Brown Sugar, Coriander, Paprika, Turmeric, Cumin Seeds, Coriander Seeds, Fenugreek Seeds, Salt, Chicken Stock [Chicken Extract, Chicken Fat, Salt], Garam Masala [Ground Cinnamon, Dried Fenugreek Leaves, Ground Fennel Seeds, Cardamom, Black Pepper, Ground Nutmeg], Black Pepper

For allergens, see ingredients, in BOLD CAPITALS. 

This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

Field Doctor uses tree nuts in almost all their meals.

This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).

Heating instructions

Cooking from frozen:

Microwave

Microwave (preferred method) 800W 8.5 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 4 - 55 mins Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray and then stir sauce. Rest for 2 mins, check piping hot & enjoy!

Cooking from defrosted:

This meal is not suitable for cooking from defrosted.

Storage

Keep frozen below -18C and do not refreeze if defrosted.

Serving size: 407g