Firepot – Chicken Keema Curry – 125g

Firepot – Chicken Keema Curry – 125g  

Firepot Dehydrated Expedition Meals – All lovingly prepared and cooked in Dorset UK

Experience the true essence of Indian cuisine with our Chicken Keema Curry, a labour of love that took eighteen months to perfect. Our recipe ensures a delicate balance of flavours, avoiding excessive oiliness, overwhelming spiciness, or overpowering sensations. Slow-cooked to perfection, minced chicken blends harmoniously with aromatic spices and fragrant curry leaves, creating a tantalizing experience for your taste buds. The fresh tomato sauce adds a vibrant touch to the dish. Accompanying this authentic curry is turmeric rice, beautifully complementing the flavours with its golden hue and subtle earthy notes. Our carefully selected blend of whole spices, including cardamom, coriander, cumin, and fennel leaves, contributes to the complexity and balance of flavours. The result is a curry that exudes a rounded warmth and subtle sweetness, offering comfort on even the coldest of nights. Immerse yourself in this satisfying and comforting meal that showcases the craftsmanship and dedication poured into every aspect of its preparation.

Packaging – Waterproof 

Ingredients and allergens

Basmati Rice (35%), Tomatoes, Chicken Breast (20%), Onion, Red Chillies, Garlic, Rapeseed Oil, Coriander, Cumin, Cardamom, Fennel Seed, Curry Leaves, Salt, Cayenne Pepper, Turmeric, Citric Acid.

Allergens: None

 

Story of Firepot

Every good idea starts with a problem. We started Firepot in the belief that there must be a way to make delicious, ethically-made expedition food that wasn’t filled with chemicals. Not finding any in the shops, our founder decided to make his own, and set out with friends to cross Greenland armed with a pack full of meals. At the end of the trip, he had a few leftover and gave them to hikers arriving at Kangerlussuaq airport. Those same people called a few weeks later to ask for more, and the rest, as they say, is history.

In 2017, Firepot launched in a small kitchen in a thatched Dorset barn, with the same four recipes that crossed Greenland. As our home-cooked meals ventured to the far corners of the Earth, our community exploded. In five years, we’ve gone from a one-man operation to a team of 16 distributing food to 34 different countries. With the support of an incredible grassroots community, a Firepot meal is now eaten somewhere in the world every 40 seconds. 

As we grow, we’re committed to the principles we started out with making delicious food, using fresh, local ingredients, and sustainable practices.

What makes Firepot different?

Cooked by hand

We have always stuck to the simple quality that comes from doing things slowly: something the fast-food economy forgot.

Fresh ingredients are chopped and stirred by hand by our team of trained chefs. They use recipes which were developed over months to ensure that meals arrive in your bowl just as they would in your own kitchen — delicious and perfectly cooked, with nutritional integrity.

Dehydration

Unlike other expedition food brands, Firepot meals are dehydrated, not freeze-dried.

Dehydration is a means of air-drying. Our dryers were designed in-house and use warm air to remove the moisture from our food. This gentle process helps us to retain the texture of a home-cooked dish, avoids the need for preservatives, and it ensures that the drying process is less energy-intensive. It’s a method that sets Firepot apart from every competitor in the market.  

Sustainability

Firepot’s commitment to sustainability is at the heart of every meal. Honouring our West Country roots, we use high quality fresh ingredients, sourced as locally as possible. Our British pork and beef come through award-winning butchers and west country farms. We operate a zero-waste policy; and all our off-cuts go into the compost heap.

In 2018, Firepot also debuted the outdoor food market’s first fully compostable packaging, and we have even found a way to repurpose our standard, yellow pouches.

Award-winning menu

Firepot’s growing menu currently includes a range of 18 recipes to suit every palate. It is the only award-winning expedition food brand, and has been recognised in a class with restaurant-cooked meals every year since our launch in 2017.

We offer a wide range of recipes to suit every palate, including gluten-free options and the market’s largest range of vegan expedition food.