Chicken

Jamaican Jerk Chicken rub.   Contains Himalayan pink salt, brown sugar, ginger, hot paprika, ground chili, cumin, cloves, black pepper, msg, thyme and parsley.

Crispy breaded Chicken coated in batter shaped into balls. Authentic tasting British style chinese meals ready to heat and on your table in 6 minutes. Please Note - Sauce is now sold separately, you can choose sauces below. Chinese Sweet & Sour Sauce Chinese Curry Sauce  

Spicy stir-fry with Chicken in black bean sauce with peppers and onion. Authentic tasting British style chinese meals ready to heat and on your table in 6 minutes.

Lemon chicken includes pieces of chicken sautéed and coated with a thick, sweet lemon-flavored sauce. Authentic tasting British style chinese meals ready to heat and on your table in 6 minutes.

This British Chinese takeaway inspired Chicken Curry is just what we have all been craving. Out of the blue one night, I really fancied a takeaway style Chinese Curry. What I wanted was a meal that was quick to put together and reminded me of a dish I’d get at my local takeaway. Who’d have thought it could be so hard! Well now all you have to do when you fancy one is reach into the freezer and grab one. Throw it in the microwave and sooner than a delivery you'll be eating Chinese Chicken Curry. Do not forget the rice.

Butter chicken or murgh makhani is a dish, originating in India, of chicken in a mildly spiced tomato sauce.

A balti or bāltī gosht is a type of meat curry served in a thin, pressed-steel wok called a "balti bowl". It is served in restaurants throughout the United Kingdom. The name may have come from the metal dish in which the curry is cooked,rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices. Balti gosht is eaten in Pakistan and northwestern India, as well as other parts of the world, such as Great Britain.The food seems to have arrived in England in Birmingham in 1971; sources suggest it originates from Baltistan in northern Pakistan.

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo". Nowadays, the British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices.

Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin such as the Indian subcontinent and the United Kingdom. It is among the United Kingdom's most popular dishes. Chicken tikka masala is chicken tikka (chunks of chicken marinated in spices and yogurt) that is then baked in a tandoor oven, and served in a masala (spice mixture) sauce. A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and spices. The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye. The dish shares some similarity with butter chicken, both in the method of creation and appearance.

A famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice. An authentic dhansak is made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures.

A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma". Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The restaurant chef has to cook to order so doesn't have time for long, slow cooking. The korma you find in Indian restaurants usually contains ground almonds, coconut and thick cream. It is often described on restaurant menus as being "very mild" but a good korma should not be bland.

Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish. Oh no. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu.

Chicken cooked in a rich sour medium hot gravy with a delicate blend of aromatic spices & hint of coconut. The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry.

The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. The restaurant Madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry.

When you need something warm and comforting after a long day, there's nothing like a proper British pie.  Nice pie with plenty of tasty chicken and Mushroom filling encased in a short crust pastry. These savoury chicken and Mushroom pies are a great family meal that can be enjoyed for lunch or dinner served with chips or mashed potato and beans or peas; or even a late night snack.

When you need something warm and comforting after a long day, there's nothing like a proper British pie.  Nice pie with plenty of tasty chicken and ham filling encased in a flaky pastry. These savoury chicken and ham pies are a great family meal that can be enjoyed for lunch or dinner served with chips or mashed potato and beans or peas; or even a late night snack.

Stir-fried noodles with chicken , bean-sprouts and onion. Authentic tasting British style chinese meals ready to heat and on your table in 6 minutes.

Sliced white meat chicken w. diced bell peppers, onions, carrots stir fried in a black bean sauce.

Sweet and sour chicken Hong Kong style. Succulent pieces of chicken breast coated in batter and fried then tossed with a sweet and sour chinese sauce with peppers and onions. Slightly spiced and very very moreish.

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. Originally made with pork marinaded in vinegar and garlic but now a popular British Indian Restaurant dish made in this case with Chicken. A spicy slightly sour finish but truly a classic dish. Serve with rice, naan bread or Roti and a cooling side dish of Raita

Chicken Korma is a dish originating in the Indian subcontinent, consisting of succulent pieces of chicken braised with yogurt, stock, and spices to produce a thick sauce. A mild curry for those with a delicate palate but a thirst for adventure.