Pepper Chicken with Ghee Rice

Chicken thigh slow-cooked in cold-pressed sesame oil with onion, tomato and freshly cracked black pepper until the masala turns rich and dark. Served with fragrant ghee rice.

400g per pack: a generous single serve.

Heat: 2 of 4. Bold black pepper warmth.

Sealed the day it’s cooked. Chilled. No preservatives.