Korma Mock Chicken
£11.80Price
A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is and mildly spicy.
- Soy-based chicken (ready-to-cook)
- Korma curry sauce (gluten-free)
- Coridander
- Sauce: rapeseed oil, water, star anise, bay leaves, fennel seeds, cinnamon, cloves, coconut powder, garam masala, corriander powder, cumin powder, tumeric, almond powder, mild madras, paprika, sugar, salt, vegan yogurt, vegan single cream, corriander, red pepper, green pepper, onion, carrot, plum tomato, garlic, green cardamoms, black mustard seeds, cumin seeds, and red lentils.
- Veggies: coriander.
- Standard soy-based Chicken (option 1): corn starch, garlic powder, baking powder, soy bean protein [Soybean, Stabilizer (E500)] (33%), Textured Soy Protein (Soy, Wheat), Water, Palm Oil, Isolated Soy Protein, Sugar, Salt, Thickener (E1420), Flavour Enhancer (Yeast Extract), Seasoning (Soy, Wheat), White Pepper Powder.
- Gluten-free soy-based chicken (option 2): scorn starch, garlic powder, baking powder, soy bean protein (40%), water, modified potato starch, soy bean oil, sugar, salt, spice & seasoning.
- Sauce: tree nuts (almond).
- Standard soy-based chicken (option 1): Soy and Gluten.
- Gluten-free soy-based chicken (option 2): Soy.
- Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
- Cook the sauce in a pan with a little oil over medium-high, then simmer (medium-low) until steaming hot.
- Add the cooked soy-based chicken (from step 1) and stir to combine. Then place the meal in a serving bowl, sprinkle with coriander, and enjoy!
- Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year;
- Sauce: refrigerated for up to 1 month or frozen for up to 1 year;
- Veggies: refrigerated and consumed in 5 days.
