Chicken Tikka Masala with Yellow Rice and Spring Mix Vegetables

Chicken Thigh,[UK[ (26%) Long Grain Rice: (13%) Chopped Tomato: (11%) Double Cream, Fresh : (5%),[Milk] Greek Yoghurt: (3%) [Milk] Coriander, Frozen 3mm : Fresh Garlic Paste: Fresh Ginger Paste: Ground Turmeric: Unsalted Butter: [Milk], Table Salt: Garam Masala: Tomato Paste: Caster Sugar: Fenugreek Seeds: Paprika: Cumin Seeds: Cayenne Pepper: Tikka Masala Curry Powder:Coriander, Paprika, Turmeric, Salt, Cumin, Chilli, Garlic, Cinnamon, Black Pepper, Cloves, Ginger, Star Anise, Onion, Sunflower Oil, Fennel, Bay Leaf,, Nutmeg, Green Cardamon. Fenugreek Leaf, Sliced spring greens, fine green beans, peas, broad beans, unsalted butter (MILK), table salt, ground white pepper

• Dairy

As our food is hand-made by our chefs, these reheating instructions are a guide. Check your food is piping hot throughout before serving.

❄️ FROM CHILLED

MICROWAVE: Remove the lid and place it loosely on the container. Place on a microwaveable plate and heat on full power for 6 minutes or until piping hot stirring halfway through.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the lid and any outer packaging. Place on a baking tray at the top of the oven for 35 minutes or until piping hot. Stand for 1 minute before serving.

❄️ ❄️ FROM FROZEN

MICROWAVE: Remove the lid and place it loosely on the container. Place on a microwaveable plate and heat on full power for 11 minutes (stir halfway through) or until piping hot and stand for 1 minute.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the lid and any outer packaging. Place on a baking tray at the top of the oven for 40 minutes, stir and then cook for a further 5 minutes.