Three new curries – including our hottest ever – join our divine Indian Range.
Each of the curries is prepared by hand at the COOK Kitchen in Kent, delivering a depth of flavour far superior to what you find typically on the supermarket shelves. Because the curries are frozen at -35C immediately after cooking they don’t need preservatives or pasteurization, meaning they taste freshly made when you take them out of the oven or microwave at home. Cooked straight from frozen, they will keep in your freezer for months – making it by far the most convenient takeaway in town.
The three new curries, available from October 11, are:
• Prawn Karahi - a light and fragrant curry of Tiger Prawns with blended spices, coriander and spinach.
• Chicken Vindaloo (pictured) – pieces of chicken marinated then cooked slowly with fiery spices and curry leaves, garnished with fresh red chillies. Not one for the faint hearted.
• Lamb Dupiaza – diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. A fairly hot dish!
Edward Perry, co-founder and managing director of COOK, said: “The Vindaloo is by far the hottest curry we’ve ever made but it’s also packed with flavour. If you like a bit of spice in your life, this is the curry for you. When we started out 14 years ago, we would never have dreamed of making a dish this spicy. It makes me wonder whether Britain’s taste buds have adapted to spicy food as we’ve fallen in love with the curry. Or perhaps it’s just our taste buds at the Kitchen.”