Keralan Chicken Curry
Fresh marinated chicken breast and yellow peppers in our Keralan spiced coconut sauce, made with fragrant curry leaves, mustard seeds and fresh coriander.
How to Cook
This recipe contains some raw ingredients, so please follow these cooking instructions carefully.
- Heat a tablespoon of oil in a medium-sized frying pan.
- Add the chicken and vegetables and fry over a medium heat for 6 to 8 minutes, stirring occasionally.
- Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 4 minutes then serve. Make sure it’s piping hot throughout.
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Ingredients
Chicken (29%), coconut milk (16%) (coconut, water), onions, tomatoes, yellow peppers, cream (milk), water, tamarind chutney (jaggery, tamarind, salt, cumin, chilli, dried ginger, acidity regulator: citric acid*, black pepper, cardamom, cinnamon, cloves), ginger purée, green chillies**, coriander, garlic purée, rapeseed oil, lime juice, salt, cumin, curry leaves, parsley, ground coriander, ground turmeric, ground cardamom, mustard seeds, fenugreek, sunflower oil, chilli powder, colour: paprika extract, black pepper, fennel.
WARNING: *Don’t worry, this is commonly found in chutney. **As you would expect, this has a bit of a kick.
Nutritional
Informationper 100g / per ½ pack
per 100g / per ½ pack
Energy
401kJ
96kcal1403kJ
336kcalFat
5.3g
18.5g
(of which saturates)
3.0g
10.5g
Carbohydrate
3.6g
12.6g
(of which sugars)
1.7g
5.9g
Protein
7.8g
27.3g
Salt
0.60g
2.10g
Allergy Information
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold above. This recipe may also contain traces of nuts, peanuts and sesame.
