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Kerala Pepper Chicken

Kerala Pepper Chicken

Regular price £3.35
Regular price £3.25 Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 15 minutes

Origin: India

Vegetarian Option Available
Vegetarian Option
Quick Cook
Quick Cook

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.

What's in the box?

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

Shopping list

  • 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

Let's cook!

Kerala Pepper Chicken


  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.


  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


  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.


  1. Steps 1 - 2 as recipe.
  2. 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

Ingredients & allergies

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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