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).
Adding a dessert blend? We'll email you the recipe once you've ordered!
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) - 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 (2):
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.
We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and
you'll be in with the chance of winning our monthly prize!
Sorry, not all fields are filled out. Please check and try again.
Please check the "I'm not a robot" box
Sorry your image was less than 400px in height or width. Please try another image;
Sorry, you haven't cropped your image yet! Please click and drag a box over your image to set the crop.
Wall of Fame - Chettinad Black Pepper Curry with Kosambari