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With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Also known as “butter chicken”, this dish is traditionally made by cooking the chicken in a hot oven (or tandoor) and then simmering it in the curry sauce which is then garnished with fenugreek leaves.
Mexican Pulled Chicken
Mole (pronounced mo-leh) from Puebla, Mexico is traditionally a deep, rich flavoured one-pot with ancho chilli, chipotle and chocolate, which gives the sauce its dark colour. Our quick version of tender pulled chicken takes inspiration from the Mole sauce, making for a tasty burger filling. The chipotle slaw adds crunch and colour to the toasted brioche bun and the paprika sweet potato fries tie it all together nicely!
Cajun Chicken with Red Pepper Sweet Potato Mash
We’ve used our spicy Cajun rub of cayenne, paprika and coriander for our chicken. The showstopper is a side of pan-fried bacon and okra which is stirred through the red pepper and sweet potato mash. Crumbled feta cheese sprinkled over the dish cuts through the spicy, smoky chicken.
Chicken Katsu Curry
“Katsu” is a method of breadcrumbing in Japan and can be used on meat, fish and even vegetables. In Japan they use panko breadcrumbs which are made from bread without crusts and allows for a much lighter, crisp coating. Curry was introduced to Japan by the British when India was still a British colony. Their version and accompaniment to Katsu has become so popular across the country that it is now a national dish!
BBQ Tandoori Chicken with Sweet Potato Wedges
Grilled chicken in a spicy Tandoori blend of paprika, cayenne, cumin, ginger and Greek yoghurt. Served with sweet potato wedges baked in a blend of coriander, turmeric, nutmeg and cumin to perfectly complement the chicken.
This is a beautiful tomato and coconut curry with delicate white fish and a hint of chilli. With a spice base of ginger, cumin, nutmeg and paprika the main star of the dish is the mustard seed and star anise garnish. Works perfectly served with rice.
Hot Cajun Meatballs
The blend of chilli, paprika, coriander and lime help to bring a deep smoky flavour to the beef meatballs. Cooked in a hot tomato sauce with red peppers and served with rice, this dish is a winner every time.
You can choose from chorizo, prawns or chicken to go in this classic rice dish from Louisiana. With the Holy Trinity of peppers, onion and celery, this spicy dish has the classic smoky, spicy flavour from a blend of garlic, paprika and cayenne pepper.
A classic Jamaican Chicken dish with a strong allspice, cinnamon, ginger, thyme and hot pepper marinade perfectly set off with a creamy ‘rice and peas’ – a traditionally Jamaican side with rice, coconut and black eyed beans. For an extra zing at the end add a squeeze of lime.
Lamb Keema Matar
“Keema Matar”, meaning spiced mince with peas is a traditional South Asian dry-style curry that’s simple to make, but really flavourful. We’ve done ours with lamb, though it can be done with any ground meat. It’s delicious with rice or wrapped in warm Indian naan breads like an Indian burrito, or in a bun as it’s eaten on the streets of Mumbai. If you’re lucky enough to have any leftovers, they’ll be even better the next day.
A savoury, mildly hot and creamy sauce coats the linguine which is topped with charred chicken marinated in spices often used in the deep south of the USA. A squeeze of lemon lifts all the flavours, ensuring a comforting but exciting plate of food. This is equally good with prawns instead of chicken if you prefer.
Using a combination of chicken, potatoes and green beans this is a lovely, filling curry. With a rich and creamy coconut sauce flavoured with galangal, chilli, coriander, kaffir lime leaves and lemongrass, this is one of our most popular curries!
Penne alla Rustica
A simple but impressive Italian-inspired dish - Our unique pots of flavour feature a delicious blend of roasted garlic, rosemary, mint and lemon peel and our spicy mediterranean style paste brings depth of flavour to cherry tomato sauce. The sweet red pepper sprinkle works like magic in this dish bringing the rich creamy sauce and all the ingredients together really nicely.
Thai Green Curry
In our Thai Green Curry we have opted for a mix of chicken, aubergine and green pepper to make a complete all round meal. The key flavours are the lime, chilli, ginger, coriander and lemongrass running through the mild, coconutty sauce.
Pork gently cooked in a sweet, fragrant sauce of garlic, galangal, ginger and spring onions flavoured with our lovely oriental beef stock. Served with Pak Choi and rice for a refreshing and light dish.
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