Small: Pierce the film and microwave for 3 minutes stirring gently halfway through, alternatively, empty into a saucepan and gently simmer piping till hot. FROZEN: Pierce the film and microwave for 5 minutes, stir gently and heat for a further 2-3 minutes or until piping hot. Serve with steamed basmati rice, pappadums and naan bread. Microwaves vary, please adjust heating times if necessary. Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours. While every effort has been made to ensure that the chicken is bone-free, please be aware that some may remain and to exercise caution.

Large: DEFROSTED: Pierce the film and microwave for approximately 6 minutes stirring gently halfway through or empty into a saucepan and gently simmer piping till hot. FROZEN: Pierce the film and microwave for approximately 10 minutes, stir gently and heat for a further 3-5 minutes or until piping hot. Serve with steamed basmati rice, pappadums and naan bread. Microwaves vary, please adjust heating times if necessary. Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours. While every effort has been made to ensure that the chicken is bone-free, please be aware that some may remain and to exercise caution.

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.

marinated chicken (free-range chicken thighs, paprika, salt, cumin ground, garam masala (spices, sulphites), turmeric), sauce (onion, tomato paste, crushed tomatoes (tomato puree, citric acid), water, cream, yoghurt (milk, skim milk powder, cultures), butter (cream, salt), chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), ginger, rice bran oil, almonds, garlic, lemon juice, salt, garam masala (spices, sulphites), paprika, turmeric, cumin ground, cinnamon, cardamom, bay leaves, fenugreek seeds, chilli powder), Cashews, Roasted, Unsalted

Contains:

tree nuts, sulphites, milk

May contain traces of:

gluten, wheat, crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy

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.