Pepper Chicken Curry with Kerala Ghee Rice

Spicy Pepper Chicken Curry with irresistible Kerala Ghee Rice.


Pepper Chicken Curry:

Water, Yorkshire Dales Chicken Thighs (Skinless, Boneless & Diced), Onion, Tomatoes, Black Pepper, Ground Coriander, Cashew Nuts (Nuts), Cold-Pressed Rapeseed Oil, Green Chilli, Ground Ginger, Garlic, Garam Masala, Curry Leaves, Sea Salt, Turmeric.

Kerala Ghee Rice:

Water, Baby Basmati Rice (Kalijira), Onion, Butter Ghee (Milk), Cashew Nuts (Nuts), Cinnamon, Star Anise, Bay Leaf, Cardamom, Cloves, Sea Salt, Curry Leaves

ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
Samples of all our items are lab tested and certified Gluten Free.


Name per 450g
Energy (kJ) 2030
Energy (kcal) 482
Fat (g) 16.95
of which saturates (g) 4.8
Carbohydrate (g) 57.8
of which sugars (g) 5.15
Protein (g) 28.9
Salt (g) 1.65
Vitamin K (μg) 19.5

Heating Instructions


Always ensure food is piping hot before serving. Adjust consistency & seasoning if required.

MICROWAVE (850W):From frozen, pierce film & microwave on high power for 4 minutes. Peal film, stir, re-cover and cook for 3 minutes. Rest for 1 minute and gently stir before serving. Appliances vary, adjust timing accordingly.

Serves 1 (450g)


Serves 2 (320g)