BALTI CURRY (Chicken, Beef, Lamb or Vegetable)
An Oven Ready Chicken, Beef, Lamb or Vegetable Balti is easy to cook and simply delicious! Finest diced chicken breast, diced tender beef, freshly ground lamb or a selection of the finest fresh vegetables - it's up to you. A classic Indian dish that has a medium spice.
The Vegetable Balti is also ideal as a starter or side dish for your meal.
Life made a little bit easier at Vic Hopkins & Son Family Butchers
ALL HANDMADE FRESH INSTORE
THIS IS A RAW PRODUCT AND MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
Classic Balti Curry (Chicken, Beef, Lamb or Vegetable)
OVEN READY CHICKEN, BEEF, LAMB OR VEGETABLE BALTI
A tray of Oven Ready Chicken, Beef, Lamb or Vegetable Balti is 2 servings
Storage
SUPPLIED FRESH (on occasions they may be supplied frozen)
SUITABLE FOR HOME FREEZING
Freeze on day of purchase – Store between -18°C to -25ºC.
Freezer shelf life is 4 months from purchase.
Defrost in refrigerator for 8-12 hours before cooking.
Once defrosted store between 0 – 5°C. Use within 24 hours.
Do NOT re-freeze once defrosted.
Cooking - Chicken, Beef, Lamb or Vegetable Balti Curry
The foiled tray meals are for oven cooking only. NOT SUITABLE FOR MICROWAVE COOKING.
From chilled:
Oven: Preheat oven to 190ºC / Gas Mark 5. Cover tray with a layer of kitchen foil, pierce foil a few times and cook in oven for 35-40 minutes. Remove layer of kitchen foil, stir well and cook in the oven for a further 10-15 minutes.
Leave to rest for 5 minutes before serving
From frozen:
Oven: Preheat oven to 190ºC / Gas Mark 5. Cover tray with a layer of kitchen foil, pierce foil a few times and cook in oven for 50-55 minutes. Remove layer of kitchen foil, stir well and cook in the oven for a further 10-15 minutes.
Leave to rest for 5 minutes before serving
**THESE COOKING INSTRUCTIONS ARE GUIDELINES ONLY**
THIS PRODUCT MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
If you have a temperature probe then use it to check the meal is above 74°C.
If 74°C is not reached then cook for further 3 mins and check temperature again. Repeat this process until 74°C is reached