A northwest Indian inspired chicken curry with Cauliflower florets, baked in a Yoghurt-Tumeric sauce. Served on a bed of freshly chopped Spinach and crunchy Poppadums.

In your box

Free Range Chicken thighs
Fresh mint
Plain yogurt
Lemon juice
Ground turmeric
Mild curry powder
Balsamic vinegar
Crushed garlic
Fresh ginger – peeled and finely grated
Cumin seeds
Wholegrain mustard
Baby spinach – rinsed, roughly chopped
Crushed chillies – optional for garnish

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