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Ingredients

For the curry sauce:

  • 75 mil of vegetable/corn oil or an olive oil blend
  • 4 medium size onions, peeled and finely sliced
  • 2 crushed garlic cloves
  • 1/2 inch ginger, peeled and grated
  • 2 medium tomatoes, roughly chopped
  • 4 bullet chillies, whole
  • 1/2 tsp red chilli powder
  • 1tsp salt
  • 1tsp garam masala
  • 1/4 tsp turmeric

For the seekh kebabs:

  • For the seekh kebabs:

Vegetable/corn oil for deep frying

  • 1lb chicken leg mince
  • 1 small beaten egg, add half
  • 1/4 tsp salt
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1/4 tsp dry garlic powder
  • 1/4 tsp dry ginger powder
  • 7 wooden skewers cut into half
  • Handful of coriander, washed and chopped to garnish

Method

  • STEP 1
    Combine all the ingredients for the seekh kebabs in a bowl and mix well, split the mince into 14 balls.
  • STEP 2
    Take each ball, place a skewer through the centre and shape the mince into a sausage shape around it. Dab a little water onto palms to stop mince from sticking to palms
  • STEP 3
    Heat 2tbsp of oil in a frying pan and cook the seekh kebabs on medium heat, turning frequently so they cook evenly. The kebabs should be light -medium brown when cooked
  • STEP 4
    Remove from pan and set aside on plate with kitchen paper
  • STEP 5
    For the curry sauce, heat oil, add onions and garlic, cook on high heat for 10 minutes
  • STEP 6
    Add all other ingredients and cook on medium heat for 15 minutes, making sure any moisture from the tomatoes has evaporated.
  • STEP 7
    Remove skewers from seekh kebabs by twisting the skewer both ways and then pulling
  • STEP 8
    Add the kebabs to curry sauce, mix carefully , garnish with coriander. Place lid on pan and turn off heat
  • STEP 9
    Serve with mint yoghurt, salad and chapatti
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