A succulent, slightly spicy dish that comes together when sheekh kebabs and some veggies are simmered in a simple curry. Pair it with rice, roti or naan for a delicious meal.
Frozen food, especially premade non-vegetarian food, has always been frowned upon in our household. The packets of readymade chicken tikkas and frozen mutton cutlets were only meant to be used in case of urgency, which, up until 2020, meant unexpected guests.
The lockdown changed that.
With rations and fresh vegetables availability affected and shopping for essentials being curtailed to once a fortnight, we started keeping frozen meat preparations at home for backup. The Sheekh Kebab Curry was first made in our household during this time, on a day when we were left with just a packet of frozen sheekh kebab and one onion. Since then, several versions of the Sheekh Kebab Curry have been made, enough that it’s now considered for special meals (which basically means guests staying for dinner!).
The Sheekh Kebab Curry is a quick meal that takes around 30 minutes to put together or faster. The key to making this meal in a jiffy is to multitask and juggle prepping and cooking. Pair it with hot steamed/boiled rice, paratha, roti or naan with a side of Indian pickles, some thinly sliced onions and green chilli (if you are brave) for a succulent meal.
TIPS TO MAKE SHEEKH KEBAB CURRY IN A JIFFY
• If you don’t have time to thaw the frozen kebabs, chuck them into the microwave to defrost for a few minutes. Alternatively, you can put the kebabs in a sealed plastic bag and submerge the bag in room-temperature water.
• You can use any vegetables you want, but try to julienne them. It makes the dish aesthetically appealing and reduces cooking time.
• You can also use cashew paste, melon seed paste, or a flour slurry to thicken the curry.
• You can also adjust the spice ratio to your liking; use this recipe as a starting point to create your own curry.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
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- 3 Chicken Sheekh Kebab (each 7-8 inches long)
- 1 medium Potato
- 1 medium Capsicum
- 2 medium Onions
- 4-5 cloves Garlic
- 1/2 inch Ginger
- 2 medium Tomatoes
- 1 Green chilli
- 2 tablespoon Oil
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Kasuri methi optional
- Salt to taste
- Red chilli powder to taste
- Sugar a pinch
- 1 cup Warm water
- 2 tablespoons Cream optional
- Wash, peel and julienne onions, potato, capsicum and tomatoes. Place them in separate bowls.
- Mince or grate the garlic cloves and ginger.
- Slit the green chilli lengthwise.
- Heat oil in a non-stick pan. Place the sheekh kebabs in the hot oil and fry on low flame till all sides are evenly fried. Remove from the heat and set aside to cool.
- In the same oil, add the garlic, ginger, green chilli and onion. Cook on low heat till the onion is translucent.
- Add the potato and spices – turmeric powder, coriander powder, cumin powder, salt and red chilli powder.
- Mix well, cover and cook on low heat till the potatoes are partially done.
- Add the tomatoes, capsicum, kasuri methi and water.
- Bring the curry to a boil and then simmer.
- Add cream and mix well.
Cut the sheekh kebabs into pieces.
- Slide the kebabs into the pan, cover and simmer for 5-7 minutes to let the kebabs soak the curry’s flavours.
- Check the seasoning, and add a pinch of sugar.
Cook for another minute, remove from the heat and serve hot.