Water, Rapeseed Oil, Durum Wheat Semolina, Salt, Sugar, Acidity Regulators (Acetic Acid, Citric Acid), Ground Cumin (2.5%), Ginger Purée (2.5%), Chilli Powder (2%), Mustard Powder, Ground Ginger, Ground Coriander Seeds, Ground Cinnamon, Garlic Powder, Ground Paprika, Onion Powder, Ground Fenugreek Seeds, Colour (Paprika Extract), Ground Celery Seeds, Stabilisers (Guar Gum, Xanthan Gum), Ground Black Pepper, Ground Turmeric
Additional Information
- No artificial colours or preservatives
- Suitable for vegetarians
- This product must not be consumed uncooked.
Allergy Advice
CONTAINS: WHEAT, GLUTEN.
Storage Instructions
Store in a cool, dry place.
Once opened, refrigerate and use within 2 months.
Best Before End: See Cap
per serving (20g)
| Energy |
196kJ |
| Protein |
0.7g |
| Fat, total |
3.3g |
| - saturated |
0.3g |
| Carbohydrate |
3.0g |
| - sugars |
1.2g |
| Sodium |
544mg |
|
|
per 100g
| Energy |
981kJ |
| Protein |
3.5g |
| Fat, total |
16.5g |
| - saturated |
1.5g |
| Carbohydrate |
15.0g |
| - sugars |
5.9g |
| Sodium |
2720mg |
| |
|
Tandoori Chicken Breast Salad
What you'll need...
- 50g Tandoori paste
- 50g natural yoghurt
- 500g chicken breast
- 1 tbsp fresh coriander leaves
- 80g watercress
- 1/2 cucumber
- 150g tomato
- Add 2 tbsp yoghurt and 1 tbsp fresh mint leaves for the sauce.
Our recipe inspiration for 4 people:
- Whisk together the Sharwood's Tandoori paste, natural yoghurt and coriander leaves.
- Coat the chicken evenly with the paste mixture. Cover and chill for a minimum of 30 minutes or preferably overnight.
- Grill for 10 minutes on each side until browned on the outside and cooked through.
- Mix the mint with 2 tbsp yoghurt to make the dressing and serve chicken alongside the watercress, cucumber, tomato and dressing.
Please ensure food is fully cooked before serving (Serves 4)