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Moghlai Curry Pack

Serves: 4 – 6 Vegetarian Vegan

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.

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

Try it with: Chicken or roasted potato and carrot.

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.

  1. Seal 1kg chicken (if using) in a little butter and keep aside.
  2. Empty the contents of the pack into a pan with 300ml water. Simmer for 5 minutes.
  3. Add the chicken, mix well, cover and cook until tender.
  4. Adjust salt and serve with double cream. Garnish with flaked nuts and saffron.


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.

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.


Per Packet Gluten Free
Fat (g)49.5
Sat Fat (g)12.1
Carb (g)40.3
Carb of which Sugars (g)10.9
Dietary Fibre (g)8.6
Protein (g)5.5
Salt (g)5.2

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.


Our favourite accompaniments & top tips.