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Birds Eye Chicken Korma with Rice
In stock
Pieces of cooked chicken breast in a mild korma sauce made with cream, yoghurt, coconut and traditional spices. Served with long grain rice.
We know a thing or two about Curries: we’ve been making them for over 30 years. For our mild and creamy Chicken Korma, we only use chicken breast slices, prepared in a blend of yoghurt, cream, coconut and traditional herbs and spices.
General InformationIngredient DeclarationNutritional Information
Preparation
Cooking Instructions – General
Tastiest when microwaved straight from the freezer.
Please ensure food is cooked until piping hot.
These instructions are guidelines only.
Do NOT refreeze after defrosting.
Oven cook – From Frozen
Alternatively, oven bake.
190°C, Fan 170°C, Gas Mark 5 35-35 mins.
Pre-heat oven.
Pierce film lid.
Middle of oven on baking tray.
Microwave – From Frozen
1. Pierce the film lid.
2. Microwave on Full Power for:
650W/B 8 mins, 750W/D 7 mins, 850W/E 6 mins.
3. Peel back the film lid, stir rice then sauce, replace film.
4. Microwave on FULL POWER for:
650W/B 2 mins, 750W/D 2 mins, 850W/E 2 mins.
5. Stand for 1 minute, stir then serve.
2. Microwave on Full Power for:
650W/B 8 mins, 750W/D 7 mins, 850W/E 6 mins.
3. Peel back the film lid, stir rice then sauce, replace film.
4. Microwave on FULL POWER for:
650W/B 2 mins, 750W/D 2 mins, 850W/E 2 mins.
5. Stand for 1 minute, stir then serve.
Storage Instructions
Store in a freezer at -18°C or cooler.
Safety Instructions
Ingredient Declaration
Cooked Rice (Water, Rice, Turmeric)
Water
Cooked Chicken Breast (10%) (Chicken Breast, Salt)
Onion
Cream (Milk)
Yoghurt (Milk)
Coconut Milk Powder (contains Milk Protein)
Cornflour
Rapeseed Oil
Desiccated Coconut
Sugar
Tomato Purée
Chicken Stock (Chicken Stock, Water, Salt)
Coriander Leaves
Salt
Spices
Garlic Purée (Rehydrated Garlic, Garlic Powder, Garlic Purée, Sunflower Oil, Acidity Regulator: Citric Acid)
Ginger Purée
Diced Green Chillies
Fenugreek Leaves
Allergen information
For allergens see ingredients in bold