Butter Curry 350g | SHICKEN

Green peas add freshness, natural sweetness and that little green pop that makes a dish feel alive. They also contribute plant protein, fibre, vitamin C and vitamin K. Vitamin C has an authorised role in normal immune function.

Plant protein, fibre, vitamin C, vitamin K.

Soya is widely recognised as a high quality plant protein because it contains all essential amino acids in useful amounts.

Complete plant protein, essential amino acids.

Red lentils are one of those ingredients that do a lot without making a huge fuss that normally go unnoticed. They bring a soft, earthy flavour and a naturally hearty texture, while also contributing plant protein and fibre. Lentils also contain minerals and vitamins such as iron and folate, nutrients recognised for roles including normal red blood cell formation and energy metabolism when consumed in sufficient amounts.

Plant protein, fibre, iron, folate

Tomatoes bring that bright balance of sweetness, acidity and savoury depth that makes food feel properly cooked. They also contain vitamin C and lycopene, the red carotenoid pigment often associated with tomatoes and tomato based foods. Lycopene is widely studied as a naturally occurring plant compound and give SHICKEN sauce that unique colour.

Vitamin C, lycopene, potassium

Onions contain vitamin C and naturally occurring flavonoids such as quercetin, but they should mainly be described as a culinary base ingredient. Their strongest role in the recipe is flavour development, a hint of sweetness, a bit of savoury depth and the secret of “something’s been cooking properly” effect. 

Coriander is here mainly for flavour, and honestly, that is more than enough. It brings a fresh, citrus like lift that cuts through richer sauces and spices, making the whole bite feel brighter. Like many herbs, it contains naturally occurring plant compounds, but in real recipe amounts its biggest job is aroma & balance.

Fresh herbs, natural plant compounds

Kidney beans bring body, bite and a very satisfying texture. Nutritionally, they contribute plant protein, fibre, iron and potassium, making them a useful ingredient in plant based cooking. Potassium is recognised for contributing to normal muscle function when present at qualifying levels, while fibre helps give beans their slow & steady kind of character.

Fibre, plant protein, iron, potassium

Our spice blend has been passed down through 3 generations, shaped by cooking, tasting, adjusting, arguing mildly, tasting again, and somehow knowing when it is finally right. That is 86,400 meals of practice if you’re counting, and yes, we counted.

3 generations of flavour, 86,400 meals of practice! And tons of love!