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).
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
Allergens are listed in CAPITALS. May contain traces of celery and sesame
500g diced chicken (thighs are best) - 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
100g natural yogurt (full fat is best)
Rice for 4 to serve
Large lidded pan
Product Rating (3):
Hot and Spicy! Delicious and very well received by our friends from the village. They’re already looking forward to their next invitation. They love a Spicery meal - cooked by us of course.
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Wall of Fame - Chettinad Black Pepper Curry with Kosambari