FIELD DOCTOR Aromatic Chicken Curry (409g)
Free range British chicken in aromatically spiced almond + 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
Sauce (46%) [Organic ALMOND Dairy Free MILK Alternative (33%) [Spring Water, Organic ALMONDS 5%, Sea Salt], Sweet Potatoes (29%), Courgettes (14%), Water, Extra Virgin Olive Oil, Coconut Milk (5%), Lemon Juice, Ginger, Tapioca Starch, Brown Sugar, Turmeric Blend [Turmeric, Cumin Seeds, Coriander Seeds, Fenugreek Seeds], Tapioca Starch, Salt, Chicken Stock, Garam Masala (0.27%) [Ground Cinnamon, Fenugreek Leaves], Brown Rice (18%), Aromatic Chicken (17%) [Chicken, Paprika, Extra Virgin Olive Oil, Turmeric], Salt, Black Pepper], Broccoli (10%), Spinach (9%), Coriander
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).
Cooking from frozen:
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 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.
Keep frozen below -18C and do not refreeze if defrosted.