Coconut Chicken Curry & Rice - Daylesford

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Coconut Chicken Curry & Rice


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Truly free range chicken simmered in coconut milk with potatoes, aubergine, peppers, fresh herbs and lemongrass with a squeeze of lime.

Ready in 35 minutes

Good to freeze


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Curry: (57%) chicken (27%), water*, potatoes (11%), onion, coconut milk (8%) (coconut meat (55%), water*), aubergine (7%), red Thai curry paste (5%) (onion, red chilli, red peppers, water*, sunflower oil, paprika, basil, lemongrass, nutmeg, salt*, turmeric, lemon peel, lime juice, ground coriander, ground cumin, black pepper), tamari (soya beans, water*, sea salt*, mirin*(sweet rice*, water*, cultured rice*), red pepper (2%), spinach, coconut Salt palm sugar, potato starch, coriander leaves (1%), vegetable stock (sea salt*, maltodextrin (from maize), rice flour, vegetables (7%) (onion, carrot, parsnip), yeast extract*, sunflower oil, parsley, turmeric), salt*, lime juice. Coconut rice: (43%) water*, basmati rice, coconut oil, desiccated coconut, salt*. *Non-organic.

ALLERGY ADVICE: see ingredients in bold.


per 350g serving
Energy 2638kJ 625kcal
Fat 19.0g
of which saturates 15.0g
Carbohydrate 82.0g
of which sugars 9.9g
Fibre 5.2g
Protein 32.0g
Salt 4.2g


Keep refrigerated 0–5 ̊C.
Suitable for freezing on day of purchase, use within three months. Do not re-freeze once defrosted.


Preheat oven to 180 ̊C fan, Gas Mark 4. Remove sleeve and pierce film on both trays.

CURRY: Place on a baking tray. Cook for 35 minutes (from frozen 55 minutes at 170 ̊C fan) or until piping hot. RICE: Place on a baking tray. Cook for 20 minutes (from frozen 25 minutes at 170 ̊C fan) or until piping hot. Take care removing the film as it will be hot. To be used as a guide, appliances may vary. Not suitable for microwave cooking.


The cardboard is 100% recycled, the tray is 85% recycled content and both are recyclable. The plastic film is not currently recyclable. Please dispose of responsibly.

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