Inspired by South African Cape Malay cuisine, this chicken curry is sweetened with apricot jam to complement the warming spice from red chilli. Finished with potato and coriander, it's a vibrant and versatile addition to your freezer.

Chopped Tomatoes (51%) [Tomatoes, acidity regulator: citric acid], Chicken (30%), Onion, Potato (16%), Apricot Jam (2%) [Apricots, Sugar, acidity regulator: citric acid], Garlic, Ginger, Cold Pressed Rapeseed Oil, Red Chilli, Coriander Leaf (1%), Lemon Juice, Garam Masala [Coriander Seed, Cinnamon, Cloves, Ginger, Star Anise, Cumin, Chilli, Fennel, Black Pepper, Bay Leaf, Sunflower Oil, Nutmeg, Cardamom], Salt, Paprika, Turmeric, Cardamom, Black Pepper.

Allergens highlighted in bold. Cooked in a kitchen that handles gluten, soya, celery, mustard, peanuts, nuts, fish and sulphites.

Please Note: The details above are correct as of 9th June 2026 but as we are constantly improving our recipes it is essential to check the label on the packaging.

ON THE HOB

Add your Blocks to a saucepan with 1 tbsp of water and cover with a lid. Simmer on a medium heat for 1 minute per Block plus 5 extra minutes, stirring occasionally.

IN THE MICROWAVE

Microwave from frozen on full power (1000w) for 1 minute per Block plus 1 extra minute, stirring halfway through and leaving to stand for 1 minute before serving.

Ensure food is piping hot, appliances may vary. Once heated, do not refreeze. Keep frozen until ready to heat.