Vegan Butter Chick'n (VE)

£7.95

Chefs at Shaakahari Kitchen use pea protein chick’n chunks in thick tomato gravy. Creamy coconut yoghurt provides a silky smooth finish and Kasturi methi for the earthiness of this mouth-watering dish.

Serving suggestion: Add freshly chopped coriander before serving. Best with naan bread or steamed rice.

Chefs at Shaakahari Kitchen use pea protein chick’n chunks in thick tomato gravy. Creamy coconut yoghurt provides a silky smooth finish and Kasturi methi for the earthiness of this mouth-watering dish.

Serving suggestion: Add freshly chopped coriander before serving. Best with naan bread or steamed rice.

Introducing our Vegan Butter Chick’n

Pea protein chick’n chunks simmered in a thick tomato gravy. A gourmet ready-to-eat signature dish.

The latest in Swedish Food Tech, Shaakahari has utilised MicVac™’s natural vacuum technology allowing our Chef designed meals to be fresh and flavourful while using no preservatives.

Ingredients:

Crushed tomato (tomato, salt), Water, Onions, Coconut Yoghurt (Coconut Milk, Coconut Water, Cornflour, Potato Starch, Stabiliser (Fruit Pectin), Corn Fibre, Cultures (S. thermophilus + L. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis), Texturized Pea Protein (Organic pea protein concentrate, organic faba protein concentrate, salt), Rapeseed Oil, Garlic, Ginger, Tikka Masala (Cumin Seeds, Dry Red Chillies, Cinnamon, Coriander Seeds, Black Salt, Dry Mango Powder, Fennel Seeds, Green Cardamom, Black Cardamom, Black Pepper, Caraway Seeds, SESAME Seeds, Cloves, Bay Leaf, Dry Fenugreek Leaves), Tomato puree, Salt, Turmeric paste (Organic Raw Turmeric, Organic Virgin Coconut Oil, Sea Salt, Organic Black Pepper, Organic Lemon Juice), Garam masala (Coriander seeds, Cumin seeds, Black pepper, Cloves, Nutmeg, Star Anise, Cinnamon, Black cardamon, Green Cardamom, Mace, Bay Leaf), Chilli powder, Fenugreek leaves.

Allergen Declaration: see ingredients in BOLD.

Suitable for Vegans.

Prepared in a kitchen that handles, celery, cereals (containing gluten), lupin, milk, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts.