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Pheasant Masala Curry, Serves 2

Pheasant Masala Curry, Serves 2

£11.95
£11.95
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King of Curries, Praveen Kumar™, has given his classic Masala recipe a wild twist with this perfect crowd-pleasing pheasant curry. Tender pheasant breast in a delicately spiced creamy masala sauce layered with aromatic cardamom, cumin and coriander spices - elevated with a touch of mango chutney. Serves 2, 600g. 

Ingredients

Bhuna Curry Sauce (70%) (Chopped Tomato (Tomato, Tomato Juice, Acidity Regulator: Citric Acid), Fried Onions (Onions, Corn Starch, Sunflower Oil, Salt), Onions, Chilli Powder, Garam Masala (Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg, Ginger, Star Anise, Bay Leaves, Green Cardamom), Curry Powder (Coriander, Cumin, Turmeric, Lentil, Chilli, Mustard, Black Pepper, Bay Leaves, Cloves, Cassia, Fenugreek, Garlic, Salt, Fennel), Turmeric Powder, Salt, Ginger & Garlic Puree, Rapeseed Oil (contains anti foaming agent), Cumin, Water, Coriander Powder, Fenugreek leaves), Wild Venison Daube (30%).

Allergen Advice:

For allergens, including cereals containing gluten, see ingredients in bold.

Nutritional Information: Per 100g

Energy 441kJ/105 kcal

Fat 4.7g

of which is saturates 1.1g

Carbohydrates 6.1g

of which is sugar 1.4g

Fibre 2.2g

Protein 10.8g

Sodium 327mg

Sodium expressed as salt 0.82g

Produced in the UK.

Cooking Instructions:

Oven Instructions:

  1. Preheat oven to 180°C fan / 200°C / Gas 6.
  2. Remove sleeve and film lid.
  3. Place on middle shelf & cook for 45-50 mins.
  4. Ensure your food is piping hot throughout and allow it to stand for a couple of minutes before serving

Microwave Instructions (CAT E - 800W):

  1. Remove sleeve. Pierce film lid several times.
  2. Heat on full power for 6 mins.
  3. Peel back film, stir gently, re-cover.
  4. Heat for a further 3 mins.
  5. Ensure piping hot throughout. Stand for 1 min before serving.

For best results, cook from frozen | Store in your freezer at -18°C

 
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