Chicken Fillets - 5kg Tub

Chicken Fillets - 5kg Tub

A substantial 5kg tub of tender chicken breast fillets (approx 17 per tub).  Ideal for the freezer! 

 

 

£24.50

Great value and great taste.  These are the best chicken fillets we have ever tried and we have tried a few!  Don't appear to have water added and the texture is almost buttery - The only chicken we will eat,highly recommended 

by susan Harvey [view]

Been buying this chicken for a while now and it is absolutely fantastic. Have been becoming more and more unimpressed by supermarket chicken over recent years as it's always rubbery in texture and breasts are always vastly different in size. This chicken though is so tender and juicy and amazing value with around 24 chicken breasts in a pack. Equally impressed by many other Buffalo Farm products too.

by Euan McIntosh [view]

Lovely succulent large breasts.
No water injected.
I cut a vertical slice in mine. Slot in a slice of apple smoked cheddar a sprinkle of garlic powder then dip it in some breadcrumbs.
Bakes up smashing & not a lot of shrinkage.
Bloody delicious.
Then there is the butter chicken....

WILL BE BUYING AGAIN.
I can Highly recommend this pack.

Wayne Gilroy
Coventry.

by W. Gilroy [view]

Nutritional Information

Average Quantity per 100 g

Energy: 438 kJ

Protein: 22.3 g

Fat, total: 1.6 g

- saturated: 0.5 g

Carbohydrate: 0.0 g

- sugars: 0.0 g

Sodium: 41 mg

Butter Chicken

This recipe is a tried and tested favourite and a tasty way to use up some of these lovely, tender chicken breasts.  

Ingredients (Marinade) 

4 chicken breasts, diced large

100ml plain yoghurt

1 lime, juice only

4 cloves garlic, crushed

2.5cm piece root ginger, minced

1 tsp ground Cumin

1 tbsp ground coriander

1 tsp garam masala

pinch paprika

pinch salt

 

Ingredients (Sauce) 

100g unsalted butter

1 onion, grated 

2.5cm piece root ginger, minced

2 garlic cloves, crushed

500ml passata (sieved tomatoes) 

2 small red chillies

pinch chilli powder

200ml double cream

salt and freshly ground black pepper

 

Method

For the marinade, mix all of the marinade ingredients together in a bowl until well combined then add the chicken breast pieces.

Give it all a good stir to make sure all the chicken pieces are coated in the marinade then cover with cling film and leave in the fridge for at least 6 hours or, ideally, overnight. 

When you are ready, preheat your grill to its highest setting. 

Remove the breast pieces from the marinade and shake off any excess.  

Grill the chicken on an open wire rack for around 8-9 minutes each side until the outside is golden brown and the inside is cooked through.  

Meanwhile, for the sauce, melt the butter in a heavy based frying pan over a medium heat and fry the onion gently for 4-5 minutes or until softened.

Add the ginger and garlic and fry for a further minute then stir in the passata, chillies and chilli powder and cool for a further 2-3 minutes to reease all the flavours. 

Reduce the heat, stir in the double cream and simmer for a further minute then add the grilled marinated chicken breast pieces to the pan.  

Stir well to give the chicken a good coating, season to taste then simmer gently with the lid off for 30-45 minutes or until the chicken is as tender as you like it.  

Sprinkle a handful of freshly cut coriander over the top to serve along with fluffy white rice and some delicious fresh bread. 

Total winner every time! 

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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