seekh kebabs in curry sauce
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Skip to 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 palmsstep 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 cookedstep 4
Remove from pan and set aside on plate with kitchen paperstep 5
For the curry sauce, heat oil, add onions and garlic, cook on high heat for 10 minutesstep 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 pullingstep 8
Add the kebabs to curry sauce, mix carefully , garnish with coriander. Place lid on pan and turn off heatstep 9
Serve with mint yoghurt, salad and chapatti
