- K&N's Chapli Kabab – 12 kababs
- Coconut oil - 2 tbsp
- Onion - 2 tbsp; finely chopped
- Red chili pepper flakes - ½ tsp
- Red chili powder - 1 tsp
- Curry powder - 3 tsp
- Coconut powder - 1 tbsp
- Coconut milk - 4 tbsp
- Cilantro - 1 tbsp
- Salt - 1½ tsp or to taste
- Chicken stock - ½ cup
- Cream - ½ cup
- Lemon juice - 2 tbsp
- Bell Pepper - ¼ cup; julienned
Fry K&N's Chapli Kabab as per instructions on label and set aside.
In a pan, heat coconut oil and sauté onion until it changes color.
Add red chili flakes, red chili powder, curry powder and stir to mix.
Add coconut powder, coconut milk, cilantro 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.
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