From North India, this is by far our most luxurious dish. Eat in style with this carefully selected mix of delicate, fragrant spices and sweet, nutty almonds.
This pack works fantastically as a butter chicken curry - just seal some juicy chicken thighs in butter before adding them to the sauce. Garnish with cream and more flaked almonds.
Serve with a fresh, zesty salad or with pickles to add some zing to your meal.
Cooking Instructions: Moghlai Curry Pack Instructions
Suggested Ingredients: Chicken thighs or buttered roast potato for a veggie alternative.
Serves: 4 – 6
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
This is a great curry to cook for people who normally go for creamier curries, that's a bit different. I normally use chicken thighs and just serve it with the cream so you can tailor it to taste. I usually have it with Garlic Parathas and a nice tangy side dish to cut through the richness of the curry.Conor
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Water, Salt, Ginger, Spices, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin) Acidity Regulator: Sodium Diacetate, Tamarind, Spirit Vinegar, Food Acids: Citric Acid), Garlic Flakes, Spices, ALMONDS, Fresh Chilli.
Contains: WHEAT Flour, ALMONDS, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
Finest quality whole strand saffron.
Bring a touch of the Moghul Empire to your kitchen.
An autumnal rabbit curry.
A zingy, crunchy salad that acts as a lovely little side or mid-meal palate cleanser. From one of Rafi's early cookbooks.
A cauliflower and pea side dish with aromatic spices.