Keralan stir-fried cabbage with spiced chicken kebabs

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.
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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.