- 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 of water
- Cream - ½ cup
- Lemon juice - 2 tbsp
- Bell pepper - ¼ cup; julienned
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.