Schwartz Las Iguanas Bahian Coconut Curry Recipe Mix 25g

Product Description
A seasoning blend with coconut, ginger and coriander leaves.
2 for 1 on Mains at Las Iguanas Restaurants *
*Ts&Cs apply
*Enter details for voucher code generation and full terms & conditions, or visit Schwartz.co.uk/RestaurantFavourites, 18+, GB only, Internet access required. Purchase necessary. Retain receipt or packaging. Claim voucher code for free main course when min 1 other main purchased at full price Sun-Thu, Exclusions apply. Opens 12/08/23 – 01/03/25. Max 3 codes per table, cheapest dish free.
We’ve partnered with the executive chef at Las Iguanas and used our flavour expertise to develop a range for you to recreate your restaurant favourites at home. Enjoy!
Ready in 20 Mins
Chilli rating – medium – 2
Suitable for Vegetarians
Pack size: 25G
Ingredients
Spices (Dried Garlic, Cumin, Ground Coriander Seed, Ground Ginger (6%), Dried Onion, Turmeric, Cayenne Pepper, Black Pepper), Coconut Milk Powder (Coconut Extract, Maltodextrin, Milk Protein) (11%), Salt, Rice Flour, Natural Flavourings, Modified Starch, Coriander Leaves (2%), Acid (Citric Acid), Anti-Caking Agent (Calcium Silicate), Natural Lime Flavouring
Allergy Information
Contains: Milk
Number of uses
4 Servings
Net Contents
25g ℮
Preparation and Usage
Just Add:
1 tbs oil
1 onion, diced
450g chicken thighs or skinless, boneless chicken breast, diced
400g tin full fat coconut milk
3 Easy Cooking Steps:
1. Heat oil and fry onion and chicken for 5 mins,until browned.
2. Add the seasoning and coconut milk and bring to the boil.
3. Simmer for 10 mins, or until chicken is cooked through and sauce has thickened.
Serve with rice and sautéed kale.
Las Iguanas Chef suggests…
Adding 2 chopped tomatoes to the pan for a couple of mins after browning the chicken. For a veggie option, try with cubed butternut squash, cover the pan and simmer for 15 minutes, or until tender