Mock Chicken Madras
From £11.80Sale Price
The British Indian restaurant-style curry is one of the country's favourites. It is 100% plant-based and very spicy, with rich aromatic spices and lots of chilli.
- Soy-based chicken (ready-to-cook)
- Madrad curry sauce (gluten-free)
- Coriander
- Sauce: rapeseed oil, water, star anise, bay leaves, fennel seeds, cinnamon, cloves, garam masala, corriander powder, cumin powder, tumeric, coconut powder, mild madras, paprika, extra hot chilli powder, kashimiri chilli powder, tandoori masala, tomato puree, garam masala, lemon juice, vegan worcester sauce, mango chutney, 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: corriander.
- 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.
- 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.
