Chicken Shashlik Curry

Shashlik or ‘skewered’ meat, a form of Shish kebab, has been a popular street food and a staple on restaurant menus in most parts of East and Central Europe, Central and South Asia over the centuries. Originally it was made with lamb but with time Chicken Shashlik became quite popular too, and when it reached the land of curry lovers ( the Indian subcontinent) a new version called Chicken Shashlik Curry was introduced.

The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. And then a red hot, sweet and sour, sizzling curry is poured over them before serving. This version served with flatbread or steamed rice makes the most delicious and satisfying comfort meal possible.

The meat and vegetables are marinated in a sour and spicy mix and the curry to go with it is usually quite tangy with tomatoes and vinegar, making the dish a perfect amalgamation of smokey, sour, spicy and sweet- the flavours that make one feel hungry instantly. In this home made version I’ve used very little oil to make it a guilt free indulgence.

Ingredients

For Chicken Shashlik:

1/2 kg boneless chicken
4 small onion,
4 tomatoes
4 bell peppers
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon salt

For Curry :

4 tomatoes, chopped
2 cloves garlic
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon red chilli powder
Salt to taste
1 tablespoon corn starch or corn flour
2 tablespoons sunflower oil

This Is What You Do:

Cut chicken, onions, tomatoes and bell peppers into medium sized cubes. Mix Worcestershire sauce, vinegar, red chilli powder, garam masala, coriander powder and salt in a big mixing bowl. Toss in the chicken and vegetables. Set aside to marinate for 10-15 minutes.

Meanwhile prepare the sauce. Chuck all the ingredients of the curry ( except oil and corn flour) into the blender. Make a smooth paste.

Heat oil in a deep frying pan. Add the tomato paste to the pan. Let it bubble and simmer for 5-7 minutes or till the tomatoes don’t taste raw any more. Dilute corn flour with a little water and add to the curry. Cook another 2-3 minutes, keep stirring till the sauce thickens slightly. Remove from heat, cover and keep warm.

Heat a skillet, indoor or outdoor grill. Even a heavy based frying pan would do if you don’t have a grill. Slightly grease it. Thread the chicken and vegetable cubes on skewers or throw straight onto the grill or skillet. Cook till done and charred on outside. 12-15 minutes for chicken and 5-7 minutes for vegetables.

Serve on a pre-heated hot plate/sizzling dish or over a bed of steamed rice. Pour the sauce over chicken and vegetables cubes before serving.

Makes 2-3 servings