Pepper Chicken Curry

Black peppers, ground cashews and chicken thigh pieces in a deliciously hot curry. Authentic taste from coastal Kerala.

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 always heat-up a few packs of these.– Chef Akila.


Water, Yorkshire Dales Chicken Thighs (Skinless, Boneless & Diced), Onion, Tomatoes, Black Pepper, Ground Coriander, Cold-Pressed, Extra Virgin 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.


Name per 100g
Energy (kJ) 386.4
Energy (kcal) 92.3
Fat (g) 5.7
of which saturates (g) 0.9
Carbohydrate (g) 2.8
of which sugars (g) 1.4
Protein (g) 9.3
Salt (g) 0.49
Vitamin K (μg) 9.2

Heating Instructions

ALLERGENS: For allergens, see ingredients in bold.

Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust to your taste.

MICROWAVE (850W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 6 minutes. Peal film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
Appliances vary, adjust timing accordingly.

HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Adjust consistency and seasoning if required.

Serves 2 (640g)