Chicken Handi Curry


My chicken handi curry is made with boneless pieces of succulent, mouthwatering marintated meat that is soaked in a creamy yoghurt sauce.

My recipe calls for a special blend of kashmiri spices that will serve you a melt in the mouth experience.

This is an excellent curry served when entertaining friends.


Best served along side Naans and Rice.


Spice Level
Medium to Hot 65%

ALLERGEN ADVICE: For Allergens, see Ingredients in bold. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering

ALLERGENS: For allergens, see ingredients in bold.

Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust to your taste.

MICROWAVE (850W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 6 minutes. Peal film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
Appliances vary, adjust timing accordingly.

HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Adjust consistency and seasoning if required.


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