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Chapli Kabab Coconut Curry
Chapli Kabab Coconut Curry
Serves
SERVES
5
Preparation
PREPARATION
15 min
Cooking
COOKING
12 min
Ingredients

  • K&N's Chapli Kabab - 12 kababs
  • Coconut oil - 2 tbsp
  • Onion - 2 tbsp; finely chopped
  • Red chilli flakes - ½ tsp
  • Red chilli powder - 1 tsp
  • Curry powder - 3 tsp
  • Coconut powder - 1 tbsp
  • Coconut milk - 4 tbsp
  • Coriander leaves - 1 tbsp
  • Salt - 1½ tsp or to taste
  • Chicken stock - ½ cup; 1 cube K&N's Stok dissolved in ½ cup water
  • Cream - ½ cup
  • Lemon juice - 2 tbsp
  • Capsicum - ¼ cup; julienned
Method

Fry K&N's Chapli Kababs 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, curry powder and stir to mix.

Add coconut powder, coconut milk, coriander leaves and salt while stirring continuously to mix each ingredient.

Add chicken stock, mix and let simmer for a minute, stirring occasionally.

Pour cream, mix and cook the curry for 2-3 minutes. Then add lemon juice and capsicum and bring to a boil.

Pour the coconut curry over fried Chapli Kababs and serve hot with rice or flatbread.

Yield:
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Preparation:
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Ingredients

    Method


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