Chicken Haleem

Chicken Haleem

£18.00
🏆 October Special
Hyderabadi Classic
Chicken Haleem - Mandira's Kitchen

MANDIRA'S FAMILY RECIPE

Chicken Haleem

★★★★★
859+ Google Reviews
“It’s like having your very own Indian Auntie fill your freezer with exquisite foods.”
Nigella Lawson
Slow-cooked shredded chicken in a rich barley, wheat and lentil stew, gently spiced and lovely with lime, coriander and ginger.
Description
Read More

How it tastes

Tastes of

Thick, slow-cooked stew · Chicken, wheat and lentil · Gentle warmth

Feels like

Whole spice · Soft shredded chicken · Lime and ginger at the finish

Flavour before heat. Hours of slow cooking and whole spices do the work, and a squeeze of lime at the table brings it to life.
🌶️🌶️- Medium - a gentle warmth, family-friendly

Heat guide: 🌶 Mild · 🌶🌶 Medium · 🌶🌶🌶 Hot  -  made in a kitchen that handles gluten, nuts and dairy

The Full Course or a bundle below gets you most of the way.

✅ In Stock Dispatched Tue–Fri, frozen & insulated Quality guarantee
£18.00
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AWARDED & FEATURED

Fifteen Great Taste Awards

Before you order

You should know

Ingredients
Chicken, Cracked WHEAT, Pearl BARLEY, Lentils (chana dal, masoor dal, moong dal), Onions, Sunflower Oil, Ginger, Garlic, Green Chilli, Fresh Coriander, Mint Leaf, Lime, Cumin, Coriander, Cinnamon, Cloves, Cardamom, Turmeric, Salt.
Allergens Info
ALLERGENS Gluten (wheat, barley) ** Made in a kitchen that handles gluten, nuts, dairy and other allergens. We make every effort to avoid cross-contamination, but we cannot guarantee it. If you have a serious allergy, please ring us on 01483 940789 before you order.
Nutritional Information
Per 100g: Energy 928 kJ / 222 kcal, Fat 11.6g (sat 3.5g), Carbohydrate 13.8g (sugars 0.7g), Fibre 2.6g, Protein 15.5g, Salt 0.96g
Storage & Shelf Life
Store in the freezer. Once defrosted, keep refrigerated and consume within 48 hours. Do not refreeze. Best before: see pack.
Serving Suggestions
Remove the outer sleeve. Microwave from the freezer for 4 to 5 minutes, 30 minutes in the oven or air fryer, or 10 minutes on the hob. Haleem thickens as it stands, so loosen it with a splash of hot water and stir halfway through. Check it is piping hot, then finish each bowl with a squeeze of lime, fresh coriander and shredded ginger.

Why Mandira's

The difference you can taste

Frozen curry has a reputation. Ours was built to break it.

Mandira's Kitchen

The real thing

The usual

Supermarket & takeaway

A 400-year-old Surrey barn you can actually visit
An address on the back of the box
Mandira's own family recipes from Calcutta
A recipe written to hit a price point
Whole spices, ground fresh each morning
Pre-blended powder, shipped in bulk
Cooked properly, then frozen to hold the flavour
Cooked from frozen, or reheated twice
A chef with 15 Great Taste Awards and Nigella's nod
No one you'll ever meet
10 minutes from freezer to table
A 40-minute wait, or a delivery fee

The delivery

What arrives at your door

Blast-frozen the day it's cooked, packed in sheep's-wool insulation, straight into your freezer.

2 Portions

Two generous bowls. Add a warm naan and supper is sorted.

6 Months In The Freezer

Freezing is the only preservative we use.

5 Minutes To Serve

Microwave from the freezer for 4 to 5 minutes, 30 minutes in the oven or air fryer, or 10 minutes on the hob. Loosen with a splash of hot water.

Ingredients You Can Read

Chicken, cracked wheat, barley, lentils, onion, ginger and whole spices.

The ritual

Dinner in ten minutes

No defrosting, no guesswork. From freezer to table in three steps.

Heat from frozen

Microwave 4 to 5 minutes, or tip into a pan for 8 minutes on the hob.

Stir halfway

Give it a stir midway and heat until piping hot throughout.

Serve

Spoon over rice, tear the naan. Dinner's done.

Our barn, our recipes

Cooked in a barn above Silent Pool

This gravy starts the way it did in Mandira's family kitchen in Calcutta: whole spices, toasted and ground the same morning, cream stirred in slowly so it never splits.

We cook in small batches in a 400-year-old barn in the Surrey Hills, then blast-freeze every pot the day it's made. Cooked, then frozen. That order is the whole point.

15Great Taste Awards
400 yrsof barn, give or take
900+verified reviews

Read our story

Our Mandira's Kitchen at Silent Pool

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In their words

What people say

Collected on Google from people who ordered, cooked and ate.

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Chicken Haleem, Hyderabad's Slow-Cooked Winter Stew

Chicken haleem is Hyderabad's great slow-cooked stew. Shredded chicken, cracked wheat, barley and lentils cook together for hours until they break down into something thick, silky and spoonable, somewhere between a porridge and a curry. We make our chicken haleem by hand in the Surrey Hills for our October Hyderabad month, and it is exactly what you want on a cold evening.

HOW SPICY IS IT?
Medium. Whole spices give it warmth and depth rather than fierce heat. A squeeze of lime brightens it, and a few slices of green chilli on top will take it up if you like more of a kick.

WHAT'S IN IT (AND THE ALLERGENS)
Chicken, cracked wheat, pearl barley and lentils, cooked with onion, ginger, garlic, green chilli, fresh coriander, mint and whole spices. It contains gluten from the wheat and barley, so it is not suitable for anyone avoiding gluten. No preservatives. Please check the full ingredient list on this page before serving.

READY IN ABOUT 10 MINUTES
Straight from the freezer, warm it on the hob for about 10 minutes, microwave it for 4 to 5 minutes, or give it 30 minutes in the oven or air fryer. Haleem thickens as it stands, so stir in a splash of hot water and make sure it is piping hot throughout.

WHAT TO SERVE WITH CHICKEN HALEEM
In Hyderabad haleem is eaten on its own in a bowl, topped with lime, coriander, shredded ginger and crisp fried onions. A warm naan alongside is never a bad idea.

WHY BUY CHICKEN HALEEM FROM US
We cook every batch by hand in small quantities at our kitchen overlooking Silent Pool, the way it would be cooked at home. Freezing is the only preservative we use, and our kitchen is a Great Taste Award winner. Order chicken haleem today and keep two bowls of proper Hyderabadi comfort in the freezer for the evenings that need it.

Good questions

Before your first order

What is chicken haleem?
Haleem is a slow-cooked stew from Hyderabad. Meat, cracked wheat, barley and lentils cook together for hours until they melt into something thick, rich and spoonable. Ours is made with shredded chicken and gentle spice, and is finished the Hyderabadi way with lime, fresh coriander and ginger.
Is chicken haleem spicy?
Medium, so a gentle warmth rather than a fierce heat. A squeeze of lime lifts it, and a few slices of green chilli on top will take it up if you like more of a kick.
How do I cook it?
Microwave from the freezer for 4 to 5 minutes, 30 minutes in the oven or air fryer, or 10 minutes on the hob. Haleem thickens as it stands, so stir in a splash of hot water, stir halfway through and make sure it is piping hot before serving.
What do you serve with haleem?
In Hyderabad it is eaten in a bowl on its own, topped with lime, coriander, shredded ginger and crisp fried onions. Warm naan alongside is never a bad idea.
Allergens & dietary info?
Haleem is made with wheat and barley, so it contains gluten. Every allergen is listed on this page. We cook in a kitchen that handles gluten, nuts and dairy, so while we make every effort to avoid cross-contamination we cannot guarantee it. If you have a serious allergy, ring us on 01483 940789 before you order and we will talk it through.

Mandira's Kitchen

One less thing to cook tonight

Butter chicken from our barn to your freezer. Ten minutes from craving to table.