Malabar style chicken and potato curry 650g – serves two


Undeniably inauthentic but a firm favourite with my wife’s Anglo-Indian family as well as for customers during our time at Tavola. Medium ‘hot’ with the richness of coconut cream.

A little tip

Serve with plain boiled Basmati rice and a tomato sambal.


Chicken (40%), potato, tomato, onion, coconut cream, rapeseed oil, mustard seeds (mustard), cumin seeds, curry leaves, turmeric powder, Kashmiri chili powder, garlic, coriander seeds, cinnamon powder, clove, ginger, salt, black pepper.


See ingredients in bold.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Transfer the curry carefully, piece by piece, with a tablespoon to a pan and warm gently over a medium flame or with the same care transfer to a suitable sized baking dish, cover loosely with foil and bake at 170C for fifteen minutes.

One container serves two people.

Gluten and dairy free.