Keralan stir-fried cabbage with spiced chicken kebabs

Keralan stir-fried cabbage with spiced chicken kebabs
  • Serves icon Serves 4
  • Time icon Takes 30 minutes to make, 25 minutes to cook, plus marinating

Cabbage is made exciting and exotic in this Keralan stir-fry dish from Debbie Major. Try using diced lamb leg steaks instead of chicken, for a richer flavour.

Nutrition: per serving

Calories
557kcals
Fat
33.9g fat (14.3g saturated)
Protein
55.5g
Carbohydrates
10.7g (9.9g sugars)
Fibre
8.8g
Salt
1.3g
Calories
557kcals
Fat
33.9g fat (14.3g saturated)
Protein
55.5g
Carbohydrates
10.7g (9.9g sugars)
Fibre
8.8g
Salt
1.3g

 

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.

delicious. tips

  1. 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.

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