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Butter Chicken Curry
A mildly spiced curry made with free-range chicken thighs that are marinated overnight and cooked in an aromatic buttery sauce that’s silky smooth and rich in texture.
Thawing / Heating instructions: Allow to thaw in the fridge until completely defrosted before heating. Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180℃ for approximately 35 minutes, or until hot.
Allergens: Cow’s Milk
Goes well with: Rice / Roti
Free-Range Chicken, Onion, Garlic, Ginger, Butter, Cream, Turmeric, Vegetable oil, Chili , Garam Masala, Paprika, Coriander, Lemon Juice, Seasoning