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Coconut Chicken Kebabs in Tomato Sauce

Serves 6

This is a dish that I have been making for about 10 years now. I still remember my youngest sister requesting this while she was away in London, Ontario for University. I would prepare it and my mom would freeze it and take it for her. The sauce from the tomato chutney is chunky and spicy. The chunks give a nice taste that lingers in your mouth while you are chewing on the kebab. Using the coconut is optional and it tastes perfectly fine without it. It tastes great with any type of rice dish or naan.

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What you Need:

1 pound minced chicken (legs and thighs)
½ cup hara masala
¼ cup unsweetened desiccated coconut
1tsp crushed red pepper
Salt to taste
¼ tsp coriander seeds
¼ cup Italian herbed breadcrumbs
1tsp roasted ground cumin seeds
¼ cup chopped cilantro
Tomato Chutney

How To:
1.      Mix all the ingredients for kebabs and refrigerate for 1 hour.
2.      Shape kebabs into 12, 1 inch thick and 5 inch long kebabs.
3.      Add one cup water in the tomato chutney that you have already prepared.
4.      Gently place the kebabs into the sauce.
5.      Cook for about 25-30 mins on low heat.
6.      Use a tong to turn the kebabs if necessary.
7.      Gently toss kebabs in sauce.
8.      Using a tong, take out kebabs in a rectangular or square deep dish.
9.      Pour sauce on top.
10.   Garnish with chopped cilantro.

ENJOY

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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