Gluten Free, Dairy Free, Nut Free
We take strips of Scottish Chicken breast, marinate them in our Garam Masala and dip them in a naturally gluten-free Chickpea flour batter before frying till crispy. Serve with our delicious Pakora dip (incuded).
- How to cook
Tender pieces of Scottish Chicken breast, marinated with garam masala and fried in a crispy chickpea flour batter. 30g Pakora Dip included.
Ingredients: Chicken breast (40%), Gram (Chickpea) Flour (15%), Water, Chilli Powder, Garam Masala Powder, Bay Leaves, Star Anise, Salt, Ginger and Garlic paste, Rapeseed Oil, Cumin, Madras Curry Powder, Turmeric.
Pakora Dip 30g: Onions (55%), Mango Chutney (10%) Tomato Ketchup (10%) Red Peppers, Mix Pickle, Tomato, Fresh Lime Juice, Chilli Powder, Garam Masala Powder, Fresh Mint, Fresh Coriander, Salt, Water.
Mango Chutney contains: Mango, Sugar, Vinegar
Tomato Ketchup contains: Tomato, Spirit Vinegar, Sugar, Salt, Spice, Herb Extract, (contains Celery)
Mix Pickle contains: Mango, Lime, Karamda, Carrot, Green Chilli, Rapeseed Oil, Salt, Acetic Acid, Spices, Fennel seed, Mustard Powder, Ajwain, Fenugreek, Cumin, Black Kalonji seeds.
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.
|NUTRITION||Per 100g||Per 200g||Dip 30g|
|Of which sugars||0.4g||0.8g||3.51g|
PAKORA REHEATING INSTRUCTIONS:
These instructions are a guide – your appliance power may vary
Please adjust cooking times accordingly – if overheated, your dish may dry out.
For the best results, reheat Pakoras in the oven from frozen.
1. Preheat oven: Fan 170°C / Electric 190°C / Gas MK5.
2. Remove sleeve, film and Pakora Sauce tub, and place the Pakoras on a
baking tray in the centre of the oven for 12-15 minutes
3. After 10 minutes, remove from the oven, turn the Pakoras over, and then
return to the oven for the remaining cooking time.
4. Allow to stand for 2 minutes. Ensure the food is piping hot.
1. Remove sauce tub, sleeve and pierce film three times
2 Place the container on a microwaveable plate.
3. Reheat at full power (850W) for 3 minutes, then remove
film completely and turn the pakora over.
CAUTION: Steam may be released when removing the film.
4. Return to the microwave for a further 3 minutes.
5. Allow to stand for 2 minutes. Ensure the food is piping hot.
PAKORA DIP 30g INSTRUCTIONS: Defrost and serve alongside Pakoras.