Chicken Kebabs in red curry sauce

By the second week of the cookery class at the Love Food kitchen in Barnard Castle, I was much more at ease and confident. 

Once again, it was a busy couple of hours and among the highlights were our chicken kebabs.

The feast we cooked up at the second cookery class

Preparation: 15-20 minutes

Cooking: 30-40 minutes

Serves: 6 people

Ingredients

Kebab

6-8 pieces chicken thighs

Salt & pepper to taste

Paprika

½ cup chopped coriander

½ teaspoon vegetable oil

1 slice brown bread

2 tablespoon vegetable oil for frying.

Red Curry Sauce

2 tablespoon vegetable oil

1 tablespoon curry leaves

2 tablespoons ginger/garlic paste

1 ½ tsp turmeric

½ teaspoon coriander powder

½ teaspoon cumin

1 tablespoon tomato paste

1 cup Greek yogurt

1 tablespoon tamarind sauce

4-6 green chillies thinly sliced

Large bunch of coriander chopped

Method

• First put all the ingredients for the kebab in a blender till everything is minced.
• Put in a bowl and refrigerate.
• For the curry sauce fry curry leaves in vegetable oil in a large pan on medium heat.
• Stir for a few minutes, then add the ginger and garlic paste cooking till the mixture starts browning – another couple of minutes.
• Now add coriander, cumin and tomato paste. Mix well and add a splash of water if the mix is too dry.
• This will take the powdery taste away. Now add yoghurt and mix in well.
• Bring to the boil then let the mix simmer on low heat adding the chillis, tamarind sauce and finally have of the chopped coriander.
• While the sauce is simmering (about 5-8 mins) take the kebab mix out of the fridge and shape into mini football shapes.
• Add 2 tablespoon vegetable oil in a frying pan and gently brown the kebabs on all sides. Put on a baking tray and in the oven at 200* for 10 minutes till the kebabs are cooked.

To serve, put the kebabs on a shallow serving dish, pour the sauce over them and garnish with the rest of chopped coriander.