Pepper Chicken Curry
Black peppers, ground cashews and chicken thigh pieces in a deliciously hot curry. Authentic taste from coastal Kerala.
This curry is always on the menu when we have parties.
It goes with anything and has layers of flavours. Feel free to spice it up if you need more heat.– Chef Akila.
Water, Yorkshire Dales Chicken Thighs (Skinless, Boneless & Diced), Onion, Tomatoes, Black Pepper, Ground Coriander, Rapeseed Oil, Cashew Nuts, Green Chilli, Ground Ginger, Garlic, Garam Masala, Curry Leaves, Salt, Turmeric, Poppy Seed, Coriander Leaves, Cold-pressed Sesame Oil, Lemon Juice.
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.
|of which saturates (g)||0.9|
|of which sugars (g)||1.4|
|Vitamin K (μg)||9.2|
Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust if required. Reduce heating time if defrosted.
MICROWAVE (900W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 5 minutes. Cut-open film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
OVEN: Cook from Frozen. Time: 40-45 minutes.
Electric: 190°C, Fan: 170°C, Gas: Gas Mark 5. Preheat oven.
Remove sleeve and pierce film. Place on a baking tray in centre of oven and heat for 25 minutes. Cut film open and mix gently. Re-cover and heat further 20 to 25 minutes. Stand for 2 minutes, gently stir, check seasoning and serve.
HOB: From frozen, gently heat in a suitable pan with about 3 tablespoons of water until thoroughly hot. Adjust consistency and seasoning if required.
APPLIANCES VARY, ADJUST TIMING ACCORDINGLY. DO NOT OVERHEAT.
Serves 2 (550g)