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This week deliveries Tuesday & Thursday

Chicken Mughlai with Saffron Rice


A rich Mughlai curry with depth of flavour, spice heat and super-tender chicken. Lighter than most curries as cashews are used in place of ghee.

A truly authentic dish straight from the kitchen of our new Indian Chef.

Spice Level: Medium-Hot (depending on individual taste/tolerance)

Serving Size: 450g (very generous serving for one)

Mughlai cuisine, from the North of India, is known for the richness and aroma of all its dishes. It’s full of flavour and often has a spicy kick, due to the use of spices like saffron, cardamom, black pepper with dry fruit and nuts. Because nuts and yoghurt/cream are used instead of the traditional ghee it makes for a much lighter, less ‘oily’ curry.


Chicken (49%), onion, tomatoes, yoghurt (pasteurized whole milk, milk solids, live cultures), water, cashew nuts, herbs, spices, butter, thickened cream, salt

Heating Instructions:

Slightly open the sealed film. Heat in microwave for 2 minutes on High. Stir. Heat for another 2 minutes. Let meal stand for 1 minute. Then remove the film and stir again. Check the heat is to your liking – and then either reheat briefly, or serve.

Potential Allergens:

This dish contains both milk products and cashew nuts
Produced in a kitchen that also handles soy, gluten, fish, nuts & crustaceans