Skinless chicken thighs slowly cooked in a dry rendang curry made from coconut, aromatic herbs and spices.
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a) Remove Rrom The Pack And Place Into A Microwaveable Bowl. Microwave For 3 Minutes. b) Remove From The Pack And Heat Up In A Pot/Pan Under Medium Fire Until Fully Boiled. Stir Occasionally To Avoid Burning. c) Remove From The Pack And Place It On A Oven Tray With Baking Paper, Even The Meat Out To Be Easier And Faster To Heat up. Bake For 5 - 6 Minutes At 180 Degrees. "
Fridge (1 - 4 c) Up To Expiry Date, 2 Months In Freezer (-15 c)
Skinless Chicken Thigh, Onion, Garlic, Lemongrass, Cinnamon, Star Anise, Red Chilli, Lime Leaf, Ginger, Coconut, Dried Shrimp, Olive Oil, Salt Allergen Advice: Shellfish
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