Kodi Koora – Praveen’s Award Winning Chicken Curry – Gluten & Dairy Free

Hyderabad (a city in South India) style Kodi curry is spicy and hot, cooked with tamarind, tomatoes and onions. It is a simple curry made in many households across India. Our recipe has been handed down to Praveen from his Grandmother, and we are proud that it won Scotland’s “Curry of the Year” in 2018 at the Scottish Asian Restaurant Awards.

£5.95

In stock

Sizing

Strength: Medium Hot

Chef Praveen Kumar Grandmother’s recipe: Chicken, Chilli, Fresh Curry Leaf and Tomatoes in an Onion and Tamarind sauce.

Recommended Accompaniments:
Best enjoyed with Rice or Nan.

 

Ingredients: Chicken (30%), Chopped Tomato (15%), Onion (10%), Mix Peppers (10%), Tamarind Paste, Fresh Curry Leaf, Chilli Powder, Garam Masala Powder, Salt, Ginger and Garlic Paste, Rapeseed Oil, Cumin, Garam Masala, Madras Curry Powder, Mustard, Turmeric, Water, Fresh Coriander.

Madras Curry Powder contains: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel.

Peeled Tomato contains: Tomato, Tomato Juice, Acidity regulator (Citric acid).

Garam Masala Powder contains Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg.

Ginger and Garlic paste contains: Ginger, Garlic, Salt, Turmeric Powder, Rapeseed Oil.

Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.

 

Cooking Instructions:

Best result oven cooked from frozen.

Oven: Preheat oven. Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place on a baking tray in the center of the oven. Fan 170c / Electric 190c / Gas 5 for 40 minutes. (After 20 minutes of cooking, remove from the oven, remove film completely, mix the food and then return to the oven for the remaining cooking time). Allow to stand for 2 minutes. Ensure the food is piping hot.

Microwave: Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place the tray containing the food on a microwaveable plate. Cook on full (850W) for 5 minutes, then stir, re-cover film and return to the microwave for a further 5 minutes. Allow to stand for 2 minutes. Ensure the food is piping hot. This is a guide only, cooking appliances may vary, please adjust accordingly.

Caution: Steam may be released when removing the film. Once defrosted consume within 24 hours. Do not refreeze. Storage: Keep frozen -18c.

Sleeve / Tray: Paper recycling.

Film:  Check local recycling.

Hand Produced in Perth – Scotland by Chef Praveen Kumar & Team  1 Islay Place, Perth Food and Drink Park, Perth, PH1 3FU

www.praveenkumar.com

07855566649.

 

NUTRITION PER 100g Per serving 350g
Energy KJ/KCal 698/167 2443/585
Fat 8.0g 28.0g
Saturated Fatty Acids 1.1g 3.9g
Carbohydrate 9.1g 31.9g
Of which sugars 2.2g 7.7g
Protein 15.7g 55.0g
Salt 0.63g 2.2g

Try our Rice and Nans

Vegetarian and Vegan

No post was found with your current grid settings. You should verify if you have posts inside the current selected post type(s) and if the meta key filter is not too much restrictive.
0
Your Cart