Fry K&N's Chapli Kabab as per instructions on pack and set aside.

In a pan, heat coconut oil and sauté onion until it changes colour.

Add red chilli flakes, red chilli powder and curry powder; stir to mix.

Add coconut powder, coconut milk, coriander leaves and salt while stirring continuously.

Add chicken stock, mix and let simmer for a minute. Add cream and cook the curry for 2-3 minutes. Then add lemon juice and bell pepper; bring to a boil.

Pour coconut curry over fried Chapli Kabab and serve hot with rice or naan/roti.

Fry K&N's Chapli Kabab as per instructions on pack and set aside.

In a pan, heat coconut oil and sauté onion until it changes colour.

Add red chilli flakes, red chilli powder and curry powder; stir to mix.

Add coconut powder, coconut milk, coriander leaves and salt while stirring continuously.

Add chicken stock, mix and let simmer for a minute. Add cream and cook the curry for 2-3 minutes. Then add lemon juice and bell pepper; bring to a boil.

Pour coconut curry over fried Chapli Kabab and serve hot with rice or naan/roti.