A Spicy South Indian Dish with a Blend Of Spices, Tellicherry Pepper and Curry Leaves.

• Gluten Free
• Vegetarian
• Real Ingredients

This is an absolute classic Indian dish which originates from Chettinad in the Southern part of India. Unlike most Spicy Indian dishes Chettinad gets its heat from black pepper instead of Chilli.

Tellicherry Black pepper is grown in Tellicherry in India. It is left on the vine for longer, which adds warmth and depth of flavour to the pepper.

Chef's Suggestion: Pan fry 400g of free-range chicken thigh in a dash of vegetable oil for 5 minutes or until sealed. Pour over the Jarr of sauce and simmer for 15 minutes until the chicken is cooked through. Serve with rice and naan, garnished with freshly chopped coriander.

Servers: 4

5% from the sales of all Jarrs will be donated to the Trussell Trust.

Ingredients: Chopped Tomatoes (49%), Onion, Coconut Milk (14%) (Coconut Extract, Water), Lemon Juice, Garlic, Ginger, Butter Ghee (Milk), Jaggery, Salt, Butter (Milk), Tellicherry Black Pepper (0.5%), Ground Cumin, Fennel Powder, Kashmiri Chilli Powder, Cinnamon Powder, White Poppy Seeds, Ground Coriander Powder, Black Stone Flower, Black Mustard Seeds, Curry Leaves (0.1%)

For allergens, see ingredients in bold.

Handmade in the UK.