Chicken Curry

The spices here have been specially selected and mixed for use with white meat, and it is delicious cooked with boneless, skinless chicken and potatoes. All you need to add when cooking is onion, ginger, garlic and chopped tomatoes, then a generous sprinkling of fresh coriander before serving. This is a medium heat blend. To tone down the heat, if required, just add a spoonful of natural yoghurt.

(This blend is the same as our Mauritius Masala, which is ideal for use with chicken. This is why we also like to call it by the simple name of 'chicken curry'.)

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