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
- Bell pepper - 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 bell pepper and bring to a boil.
Pour the coconut curry over fried Chapli Kababs and serve hot with rice or flatbread.