Chettinad Black Pepper Curry with Kosambari

We’ve given the humble black peppercorn the starring role in this curry as it gives a lovely fragrance as well as heat. Although India is now the world’s largest consumer of chillies they weren’t actually introduced until the 16th century, so prior to this black pepper would have been used to add heat instead (the Tellicherry pepper we’re using here being the very best).

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30 minutes

45 minutes


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CURRY SPICES: Coriander, cumin, turmeric, black pepper, black cardamon, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
TELLICHERRY BLACK PEPPER: Toasted cracked Tellicherry black pepper
KOSAMBARI SPICES: Toasted mustard seeds, toasted cumin seeds


  • 500g diced chicken (thighs are best) or 2 x 226g paneer cheese for a veg version - cut into bite-size pieces
  • 2 medium onions - thinly sliced 
  • ¼ white cabbage - very finely shredded 
  • 1 large carrot - peeled and coarsely grated 
  • 3 cloves of garlic - finely chopped 
  • Fresh ginger - finely chopped to make 1 tbsp 
  • 1 lemon 
  • 100g natural yogurt (full fat is best) 
  • Rice for 4 to serve
  • Large lidded pan
  • Mixing bowl

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