Chicken under "Curry" sauce (ready meal)
Description:
A main dish to which you need to add a side dish. It tastes best with rice, couscous, mashed potatoes
Composition:
tomatoes, coconut milk (fresh coconut milk 99.9%, stabilizers: E415, E412, E407), chicken fillet sous vide 21.2%, onion, refined deodorized sunflower oil, fresh frozen ginger, salt, garlic, white crystalline sugar, turmeric, drinking water, coriander, potato starch, ground cumin, green cardamom, dry ginger, ground cinnamon, white pepper, fenugreek, ground black pepper, cloves, ground chili pepper, fennel.
Energy value (calorie) per 100 g (g) of the product:
499.96 kJ/kJ (119.5 kcal/kcal).
Nutritional value per 100 g of product:
fats - 8.44 g (g), including saturated - 4.67 g (g), carbohydrates - 4.28 g (g), including sugars - 2.63 g (g), proteins - 6, 60 g (g), salt - 0.03 g (g)
Allergens:
the product may contain traces of egg products, nuts, peanuts, celery, mustard, soy products, gluten, sesame seeds, fish, dairy products.
Without GMOs
Cooking method №1
Without preliminary defrosting (defrosting):
1. Tear off the protective film.
2. Heat the dish directly in the container, in a microwave oven, setting the power to 800 W, for at least 6 minutes.*
3. Remove the protective film completely.
Cooking method №2
With preliminary defrosting (defrosting):
1. Defrost the dish at a temperature of 2 °C to 6 °C for at least 8 hours.
2. Tear off the protective film.
3. Heat the dish directly in the container, in a microwave oven, setting the power to 800 W, for at least 2 minutes 30 seconds.*
4. Remove the protective film completely.
*The warm-up time may vary, depending on the type of equipment
Shelf life and storage conditions from the date of manufacture: at a relative humidity of no more than 75% and at the following temperature conditions:
- Shelf life at a temperature not higher than -18 (±3)°C – not more than 12 months.
- Shelf life at a temperature of +2...+6°C – no more than 10 days, within the general shelf life
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