Description

A midweek meal staple, our free range organic chicken breast is diced to order and sent to you fresh.

Ideal for most meals under the sun, including curries, fajitas and home baked pies.

Flock of Facts 

Storage & Shelf Life 

Our Chicken Breast fillets are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Ingredients & Nutritional's

Organic and Free range chicken 

Nutritional's per 100g: Energy 603kj/ 142kcal | Fat 0.8g | (of which Saturates 0.4g) | Protein 33.3g | Salt 0.3g

Supplier Information 

Our super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!

Cooking Instructions 

We recommend:

Classic Chicken Curry Recipe

Ingredients:

For the Chicken Curry:

• 1 kg (2.2 lbs) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil or ghee
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder (mild or hot, based on preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder (optional, for heat)
• 1 can (400 ml) diced tomatoes
• 400 ml (1 2/3 cups) coconut milk
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper
• Fresh coriander (cilantro) leaves, chopped (for garnish)

For Serving:

• Cooked rice or naan bread

Instructions:

1. Prepare the Chicken:

   • Season: Season the chicken pieces with a little salt and pepper.

2. Cook the Base:

   • Heat Oil: In a large pan or Dutch oven, heat the vegetable oil or ghee over medium heat.
   • Sauté Onions: Add the chopped onions and cook for about 5-7 minutes, or until they are soft and golden brown.
   • Add Garlic and Ginger: Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

3. Add Spices:

   • Spices: Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and chili powder (if using). Stir well and cook for 1-2 minutes to toast the spices and release their flavours.

4. Cook the Chicken:

   • Add Chicken: Add the chicken pieces to the pan and stir to coat them with the spice mixture.
   • Add Tomatoes and Tomato Paste: Stir in the diced tomatoes and tomato paste, cooking for 2-3 minutes.
   • Add Coconut Milk: Pour in the coconut milk and stir well. Bring to a simmer.

5. Simmer:

   • Cook: Reduce the heat to low and let the curry simmer gently for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened. Stir occasionally.
   • Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.

6. Serve:

   • Garnish: Garnish with chopped fresh coriander (cilantro) leaves.
   • Accompaniments: Serve hot with cooked rice or naan bread.
7. Enjoy: Your Chicken Curry, a flavourful and comforting dish that’s sure to be a hit!