We always prefer to use boneless free-range chicken thigh fillets for curries - they stand up to strong flavours and reheat well, unlike breast which becomes dry and tough.

We marinate them first in ginger and garlic-infused yoghurt and then cooked in a tomato-based, gently spiced sauce (lots of sweet spices like cardamon and cinnamon, as well as cumin, chilli and garam masala) before being finished with a little cream, ground almonds and whole roasted cashew nuts. It's a big family favourite.

Free-range chicken, yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, rice bran oil, ginger, garlic, cashews, ground almonds, butter, onion, cardamon, cinnamon, fenugreek, bay leaves, paprika, tomato paste, crushed tomato, cream, salt. 
Tree Nuts, Dairy.
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY2597.1kj3701kj 7402kj
PROTEIN43.3g61.7g 123.5g
FAT TOTAL42.7g60.9g 121.9g
- SATURATED16.7g23.9g 47.8g
CARBS11.7g18.3g 36.6g
- SUGARS10.1g14.4g 28.9g
SODIUM1292mg1841.1mg 3682.3mg
Serves one (hungry!) to two adults with accompaniments
Serves three to four adults with accompaniments

Serve with basmati rice, a cucumber raita and chutneys.

LOW CARB: Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.

Frozen product. Once defrosted, cook and consume within 48 hours.  

ALL SIZES:  Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.