Pepper Chicken Curry
Black peppers, ground cashews and chicken thighs in a deliciously hot South Indian curry.
We still use mortar and pestle to grind the pepper and you’ll taste it as fresh as we made it. When we have guests, we alwats heat-up a few packs of these.– Chef Akila.
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.
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.
|of which saturates (g)||0.8|
|of which sugars (g)||1.5|
|Vitamin K (μg)||7.8|
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 (640g) or 3 minutes (320g). Peal film, stir, re-cover and cook for 3 minutes (640g) or 2 minutes (320g). Rest for 1 minute and gently stir before serving. Appliances vary, adjust timing accordingly.
HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Serves 1 (320g)
Serves 2 (640g)