Please don’t confuse us with an average food company
No added or artificial sugars
No starch-based sauces
No preservatives
No additives
No colourants
The cleanest ingredient labels
Obsessively committed to whole food
Obsessed with real food
Experience the rich and creamy flavours of our Chicken Butter Curry, enhanced with Balti spices for an extra aromatic kick. Tender chicken pieces are marinated and cooked in a luscious tomato-based sauce infused with butter and cream, providing a velvety texture and mouth-watering taste. Served with fluffy basmati rice and Peshwari naan, this dish offers a complete and satisfying meal.
Benefits:
Order your Creamy Butter Chicken Curry with Balti Spices, Basmati Rice, and Peshwari Naan today and indulge in a rich and flavourful meal!
Thyme FitChef’s meals have EVERYTHING YOU NEED without the stress of worrying what’s in it. No fads or fuss, just healthy meals you can get excited about heating and eating. We also have many options to cater to your budget / lifestyle.
Made in a kitchen with eggs, nuts, seeds, dairy & soya
| Typical Nutritional Information | |||
|---|---|---|---|
| Per 00 | |||
|
Energy (kJ) Energy (kcal) |
0 |
||
| Protein (g) | 0.0 | ||
|
Glycaemic Carbohydrates (g) of which total sugar (g) Dietary fibre* (g) |
0.0 0.0 0.0 |
||
|
Fat(g) of which saturated fat (g) |
0.0 0.0 |
||
| Total Sodium (mg) | 0 | ||
Nutritional information refers to the product as packed/sold.
Aniseed - dried, Bay leaf^, Butter^, Cardamom^, Chicken^, Chickpea flour^, Chilli - red fresh whole, Cinnamon^, Cloves^, Coriander^, Cream (dairy), Cumin^, Curry powder - durban, Fenugreek - ground, Garlic^, Ginger^, Honey^, Lemon - juice, Mint - fresh whole, Mustard - powder, Oil - extra virgin olive, Paprika^, Pepper - white fine, Potato^, Purity w^, Rice - white basmatti, Salt - himalayan , Tomato puree, Tomato^, Turmeric - dried ground, Water^, Yoghurt
Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.
Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.
