Chicken Curry with Kalonji Spice

Kalonji seeds, also known as Nigella seeds give a slightly peppery flavour to this curry and compliments the sweetness of the lightly sautéed onions
Chicken, tomato, onion, canola oil, garlic, salt, cumin, kalonji seed, cilantro, cayenne, turmeric, black cardamom, cinnamon, clove, nutmeg.
Dietary Note: suitable for dairy and gluten reduced diets


Boil-a-bag: Half fill a medium size pot with water and bring to a boil. Carefully place unopened bag(s) in pot, cover and boil for 15 minutes.

Saucepan: Remove curry from bag and into saucepan. Add 1/4 cup water, cover and heat on medium-low for 15-20 minutes if frozen.

Microwave: Remove the product from the bag into a microwave-safe dish and defrost. Sprinkle with water, cover loosely and cook on high setting for 2 minutes. Stir and cook on high for an additional 1-2 minutes.

Pair with our:

Punjabi Daal