Welcome, please Log In or Register

Moghlai Curry Pack

Serves: 4 – 6 Vegetarian Vegan

November 2017 marks the start of our Charity Fundraising and this month we will be donating 50p from each Moghlai Curry Pack to Mind, the Mental Health Charity.

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.

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.

Ingredients

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.

Allergies

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.

Nutrition

Per Packet
KJ 2738.9
Kcal 660.05
Protein (g) 8.73
Carb (g) 30.92
Carb of which sugars (g) 9.9
Fat 62.26
Sat Fat 12.46
Salt 5.18
<strong>Conor</strong>

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

Our favourite accompaniments & top tips.