Diced chicken

£6.50 per kilogram

Available Options
  • £3.25

  • Diced chicken

Chicken is a very versitile meat and can be used in so many different ways.

It can be used to make casseroles, pies, currys, kebab/skewers, stir fry and soup to name but a few!

Diced chicken can be boiled, grilled or fried.

Chicken responds well to spices and marinades, and will take on a huge amount of flavour particularly when marinaded for several hours.

Diced chicken can be used for so many different things it can inspire a dinner with a difference.

Chicken should be cooked until no longer pink in the centre. Cooking time is less than chicken breasts due to the size of the meat when diced. Cooking time will depend on heat and cooking method used.

Try something new for dinner tonight!

Spice things up with a home-style chicken curry.


1 large onion

6 garlic cloves, roughly chopped

50g ginger, roughly chopped

4 tbsp vegetable oil

2 tsp cumin seeds

1 tsp fennel seed

5cm cinnamon stick

1 tsp chilli flakes

1 tsp garam masala

1 tsp turmeric

1 tsp caster sugar

400g can chopped tomatoes

8 chicken thighs, skinned, boneless (about 800g)

250ml hot chicken stock

2 tbsp chopped coriander

Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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