Chicken Rendang Curry
Chicken rendang curry with fragrant jasmine rice and roasted butternut squash, simmered in a rich coconut sauce with warming spices, lemongrass, chilli, and lime for a deeply aromatic, comforting dish.
Macros
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 515 kcal | 13 g | 61 g | 40 g |
Ingredients
Chicken Breast, Water, Jasmine Rice, Peppers, Butternut Squash, Onion, Coconut Milk, Coconut Cream, Bamboo Shoots, Water Chestnuts, Garlic, Red Chilli, Tamari Soy Sauce (SOYA), Ginger, Lemongrass, Rapeseed Oil, Lime Juice, Caster Sugar, Salt, Tamarind Concentrate, Rice Vinegar, Cornflour, Galangal, Chicken Stock, Soft Brown Sugar, Coconut Sugar, Makrut Lime Leaves, Thai Basil, Chilli Powder, Star Anise, Colour: Plain Caramel, Black Pepper, Cinnamon
Allergens
Soya
Nutritional Information
| Typical value | per 100g | per meal |
|---|---|---|
| Energy | 572 kJ | 2155 kJ |
| 137 kcal | 515 kcal | |
| Fat | 3.4 g | 13 g |
| of which saturates | 1.5 g | 5.7 g |
| Carbohydrate | 16 g | 61 g |
| of which sugars | 2.3 g | 8.5 g |
| Fibre | 1.0 g | 3.8 g |
| Protein | 11 g | 40 g |
| Salt | 1.0 g | 3.9 g |