Use your coconut!
Nov 13, 2020
4 minutes
BY ESTHER MALAN
PICTURES:
MISHA JORDAAN
PESHWARI NAAN WITH CHICKEN KEBABS
SERVES 4 PREPARATION: 30 MIN STANDING: 15 MIN COOKING: 30 MIN
KEBABS
3 large chicken breast fillets, cubed
salt and freshly ground pepper
60ml (¼c) apricot jam
30ml (2T) Worcestershire sauce 30ml (2T) curry powder
1 onion, chopped
4 garlic cloves, bruised
NAAN
500ml (2c) flour
10ml (2t) baking powder
5ml (1t) salt
250ml (1c) yoghurt
15ml (1T) olive oil plus extra
for shallow-frying
FILLING
125ml (½c) sultanas
100g almond flakes, toasted
60ml (¼c) desiccated coconut powder
60ml (¼c) desiccated coconut, ground
TO FINISH
tomato salsa
plain yoghurt
Keep 6-8 short kebab skewers handy. Preheat the oven to 200°C and grease a large baking sheet
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