Kashmiri coriander chicken curry
Flavour is still paramount, though, and here it comes from the spicing of cloves, cinnamon and masses of coriander and fresh, green spinach in a sauce that's been enriched and thickened with split peas.
With the switch to breast comes a different cooking method - breast doesn't reheat well, so needs to be cooked once only, by you - so this will come as a packet of sliced breast in a yoghurt/garlic/ginger marinade and a pouch of the sauce, ready for a quick toss in the pan. (I think we're talking upmarket simmer sauce here.)
free range chicken breast, yoghurt (milk, skim milk powder, cultures), onion, baby spinach, ginger, fresh coriander, yellow split peas, garlic, garam masala (spices), rice bran oil, salt, lemon juice, green chilli, black pepper, turmeric, cinnamon, cardamom, cloves.
Serve with the kale, sweet potato and chickpea curry, scattered with fresh coriander leaves, lemon or lime wedges, tarka dahl, steamed basmati or spiced rice and chutney or a cucumber raita.
LOW CARB: Serve with cauliflower "rice" - cauliflower that's been blitzed in a food processor till grainy, then dry-fried with turmeric, some whole cumin seeds, a bit of seasoning and, if you like, a handful of green peas.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: this product contains raw chicken and should be fully cooked before consumption.
Defrost fully, then heat a little oil in a non-stick frying pan and seal the chicken on both sides, before pouring in the curry sauce and simmering for 4-5 minutes or till the chicken is cooked through and sauce is hot. Serve with steamed basmati and naan bread.
Low Carb: Serve with zoodles or cauliflower rice.