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Kerala Pepper Chicken

£3.25
Cook
Cook 15 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 10 mins
Region
Kerala
Serves
Serves 4 (or 2 twice)
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Product Details

Kerala is on the tropical Malabar Coast and is known for its spices of black pepper, cardamom, cloves, ginger and cinnamon. We have put together a Kerala Pepper Chicken recipe for you to enjoy. Be sure to use freshly ground black pepper rather than pepper powder to get maximum flavour.

Influenced heavily by the tropical climes of Southern India, Kerala Pepper Chicken expertly blends the intense flavours of the region to create a delicious, memorable dish; ideal for those who love their curry with a kick. One of the most popular dishes across southern India's coastal climes, this punchy curry enjoys a gentle, warming heat from the peppers that give it its name, cooled by creamy coconut and gentle spices.

Kit Contains:

Ginger & Garlic Paste Curry Leaves Sachet Tyga Masala No. 2 Tyga Masala No. 27 Tyga Masala No. 11

You will need to buy: 600g skinless chicken breasts 300g rice 2 onions 2 tomatoes 1 bunch coriander 3 tbsp vegetable/rapeseed/olive oil 1 tsp ground black pepper 1 tsp salt 200ml coconut milk

Prep:

  1. Finely dice the onions.
  2. Chop the chicken breasts into bite size chunks.
  3. Roughly chop the tomatoes.
  4. Chop the coriander discarding the stems.

Cook:

  1. Heat oil in a large frying pan over a high heat and add the onions, Ginger & Garlic Paste, Curry Leaves, tomatoes and salt. Fry for 5 minutes, stirring continuously.
  2. Transfer to medium heat then add Tyga Masala No. 2, ground black pepper, Tyga Masala No. 27, (1 tsp for mild, 2 tsp for medium and 3 tsp for hot). Fry for 3 minutes then add 200ml water. Bring to the boil and simmer for 3 minutes stirring continuously.
  3. Add the chicken, stir well and cover the pan with a lid. Cook for 10 minutes or until chicken is cooked through, stirring occasionally.
  4. Add Tyga Masala No. 11 and reduce the sauce over a high heat until nearly all the liquid has gone.
  5. Transfer to a medium heat and add 200 ml coconut milk and stir through for 2 minutes. Sprinkle with coriander.

Vegetarian: New Potato & Broccoli

Prep

  1. Finely dice 2 onions.
  2. Cut the 250g new potatoes into quarters.
  3. Cut the 250g broccoli into florets the same size as the potatoes.
  4. Peel and cut 2 carrots into batons.
  5. Top and tail 200g green beans.
  6. Roughly chop 2 tomatoes.
  7. Chop the coriander discarding the stems.

Cook Steps 1 - 2 as recipe. 3. Add the potatoes, stir well and cover the pan with a lid. Cook for 5 minutes then add the carrots and cook for another 5 minutes or until just tender, stirring occasionally. Add the beans and broccoli and cook for a further 3 minutes. Steps 4 & 5 as recipe

Switch it up: Try using prawns.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No.11: (coconut powder (coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 - 55%)). Tyga Masala No.27: (Ground Cumin, Ground Turmeric, yoghurt powder, MILK, Chilli flakes). Curry leaf Sachet: Curry leaves. Kashmiri Chilli.

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