In India curry powders vary according to the region, caste and customs. 

In Europe at the Universal Paris Exhibition in 1889, the composition of curry powder was set by degree; 34g tamarind, 44g onion, 20g coriander, 5g chilli powder, 3g turmeric, 2g cumin, 3g fenugreek, 2g pepper and 2g mustard. 

We have not complied!!

Cooking Instructions:

MICROWAVE: Remove film carefully with scissors. Heat at 800w for 3 minutes. Stir and stand for 1 minute. Heat for a further 2.5 minutes. Allow to stand for 1 minute. Stir & serve. Please handle with care.

NO MICROWAVE, No problem! Pour into a saucepan & heat on the hob for 5 minutes, stirring gently but don’t let it boil. Stir and serve.


Water, Tomatoes (19%), Cooked Chicken Breast (15%) [Chicken Breast, Salt], Potatoes, Creamed Coconut (3%), Onions (3.6%), Sweetcorn, Long Grain Rice, Cream (Milk), Chickpeas, Sugar, Corn Flour, Spices (0.8%), (Ground Cumin, Turmeric, Paprika, Ground Cinnamon, Cracked Black Pepper, Ground Cloves), Coriander Leaf (0.7%), Ginger Puree (0.7%), Lemon Juice, Rapeseed Oil, Garlic Puree, Salt, Dried Red Chillies (0.017%).

Serving Suggestion:

Cucumber & Tomato Raita: Put a 250g pot of un-sweetened natural (Greek if possible) yoghurt into a bowl. Dice half a cucumber and 4 tomatoes. Add them to the yoghurt with 2 tablespoons of chopped coriander or mint and a pinch of salt and pepper to taste. Stir. Serve chilled.

Allergy Advice

  • Gluten free.
  • Contains milk.
  • May contain bones.
  • Not suitable for vegetarians.


per 100g
  • Energy kJ 420
  • Energy Kcal 100
  • Fat 4.4
  • Of which saturates 3.3
  • Carbohydrate 8.3
  • Of which sugars 3.0
  • Fibre 2.1
  • Protein 5.9
  • Salt 0.26