Kerala Pepper Chicken

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

• 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

Kerala Pepper Chicken

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

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

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.