A mouth-watering flavourful mildly spicy chicken kebab curry in a creamy coconut sauce that you will never get tired of making or eating! So yummy!

CHICKEN KEBABS IN A CREAMY COCONUT SAUCE

 

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CHICKEN KEBABS IN CREAMY COCONUT SAUCE
Author: 
Recipe type: Main
Cuisine: Indian
 
A mouth watering flavourful mildly spicy chicken kebab curry in a creamy coconut sauce that you will never get tired of making or eating! So yummy!
Ingredients
For the Kebabs
  • 500gr Chicken Mince (or, see note below)
  • 1 medium Onion chopped
  • 2 tbsp Coriander leaves chopped
  • 1 tsp Ginger and Garlic paste
  • ½ tsp Salt
  • ½ tsp ground Coriander
  • ½ tsp ground Cumin
  • ½ tsp Chilli powder
  • 4 tbles Fresh Bread crumbs
  • Oil for greasing baking sheet
For the Curry
  • 3 tbles Oil
  • 1 large Onion finely chopped
  • 1 tsp Garlic paste
  • 1 Green Chilli (deseeded and sliced lengthwise)
  • 5 Curry leaves
  • 1 400 ml can of Tomatoes Liquidised
  • ½ tsp ground Cumin
  • 1 tsp ground Coriander
  • ¾ tsp ground Tumeric
  • ½ tsp Chilli powder
  • Salt to Taste
  • 1 400ml can Coconut Milk
  • ½ cup Water (as needed)
  • 1 Lime quartered
  • Fresh Coriander leaves
Instructions
For the Kebabs
  1. In a large bowl, blend chicken mince, onion, coriander, ginger and garlic, salt, spices and breadcrumbs. Toss with a fork until just mixed in.
  2. Using a small scoop or a heaped tablespoon, scoop out meatballs onto a baking sheet lined with foil and greased with a bit of oil or cooking spray. (Depending on the size of your meatballs, you'll end up with about 20 meatballs).
  3. Refrigerate for at least 30 mins before baking.
  4. Bake at 180°C for 12-15 minutes, or until they're cooked through and lightly browned.
For the Curry
  1. In a large sauté pan heat the oil over medium heat, and cook onion until lightly browned.
  2. Add garlic paste, green chilli and curry leaves and stir through.
  3. Add liquidised tomatoes and the rest of the spices and cook for about 5 to 10 mins over medium heat.
  4. Stir through the coconut milk and cook rapidly over medium high heat until the sauce thickens.
  5. Add water as needed if you feel the need to thin out the sauce.
  6. Add the cooked kebabs to the sauce and stir to coat well.
  7. Garnish with fresh coriander leaves
  8. Serve with lime wedges and rice or roti
Notes
*If you can't find chicken mince, you can make your own! Just put boneless, skinless chicken breasts into your food processor and process until finely ground.

 


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