Moghul Rose Petal Chicken Curry:
Rich and refined Moghul dishes were intricate and expensive to prepare, served to kings and sultans in elaborate imperial feasts. They included ingredients like cream, nuts, meat and expensive spices such as rose, cinnamon and cardamon which were used liberally to impart a delicate and sophisticated fragrance. Here we’re using plenty of rose petals in this rich chicken curry and serving it with a cucumber and pomegranate salad and tangy raita on the side.
Thai Stir-Fried Red Curry:
Our recipe developer Alice recently visited Bangkok in search of some of the best curries that Thailand has to offer. This was a favourite dish - chicken stir-fried with a red curry paste, fragrant with plenty of kaffir lime leaves. It’s served here with coconut rice and a zingy green mango salad. Serve with an ice cold Singha beer for the ultimate Bangkok experience!
Curry Powder: Kashmiri chilli, cumin, coriander, green cardamon, black cardamon, cinnamon, chilli, paprika
Rose Petal Masala: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, rose
Rose Petals: rose
Salad Blend: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, coriander leaf
Red Curry Spices: coriander, Kashmiri chilli, paprika, cumin, white pepper, lemongrass, galangal, kaffir lime leaf, cassia, ginger
Kaffir Lime Leaves: kaffir lime
Mango Salad Spices: mild chilli flakes, ginger, garlic, amchur
May contain traces of celery, mustard and sesame
Allergens are listed in CAPITALS