Cabbage is made exciting and exotic in this stir-fry dish from Debbie Major. Try using diced lamb leg steaks instead of chicken, for a richer flavour.
Ingredients
- 1 medium winter cabbage (about 700g) or ½ large cabbage
- 3 tbsp sunflower or coconut oil
- 2 tsp black mustard seeds
- 1 tsp cumin seeds
- 20 fresh or dried curry leaves
- 4 small shallots, thinly sliced
- 2 hot green chillies (deseeded if you wish), finely chopped
- 1 tsp ground turmeric
- 150g shredded fresh coconut (available frozen in Asian shops or fresh from red23.co.uk) – or see Debbie’s tip.
- For the chicken kebabs
- 4 x 200g skinless free-range chicken breasts
- 6 tbsp Keralan curry paste
- 6 tbsp natural yogurt
- Vegetable oil for brushing
Method
- 1. For the kebabs, cut each chicken breast into 6 chunks. Mix the Keralan curry paste with the yogurt in a large bowl, stir in the chicken and leave to marinate for 1 hour.
- 2. Thread the chicken pieces onto 4 skewers and season lightly with salt. Heat a ridged cast-iron griddle pan over a high heat until smoking, then reduce the heat to medium. Brush the griddle pan and the kebabs lightly with oil.
- 3. Lay the kebabs on the griddle and cook for 10-12 minutes, turning every now and then, until the chicken is cooked through.
- 4. Meanwhile, finely shred the cabbage, discarding the core and any thick central stems. Heat the oil in a really large non-stick pan or well-seasoned wok over a medium heat. Add the black mustard seeds,cumin seeds and curry leaves, then leave them to sizzle for 30 seconds. Add the shallots and green chillies, then stir-fry for about 3 minutes until soft and just beginning to brown.
- 5. Add the ground turmeric, followed by the cabbage and the coconut, then stir-fry for 2 minutes. Cover and cook for a further 4-5 minutes, uncovering and stirring every couple of minutes, until the cabbage is just tender. Season to taste with salt and serve with the chicken kebabs.
Nutritional info
Per serving: 557kcals, 33.9g fat (14.3g saturated), 55.5g protein, 10.7g carbs (9.9g sugars), 1.3g salt, 8.8g fibre
Chef's tip
Sainsbury’s and Waitrose sell prepared coconut flesh. Peel off the brown skin with a potato peeler, then finely shred the flesh using the grating blade of a food processor.
Wine Recommendation
High-acid whites won’t like the yogurt, so plump for softer, perfumed Gewürztraminer or Pinot Gris from New Zealand.
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