Spicy Chicken Naan Kebabs

This is a recipe of various international influences. It incorporates Chinese stir-frying techniques with an Indian naan bread in a Mediterranean style kebab. It is a dish which I developed over a period of time as opposed to creating in one attempt but I am more than happy with what I now consider to be the "finished article," and very much hope you enjoy them as much as I have on many occasions.

In order to make 2 kebabs, you will need:

2 free range chicken breast fillets
2 tsp cornflour
1 egg white
1 tsp cumin powder
1 tsp of paprika
Half tsp hot chilli powder
2 large cloves of garlic (finely chopped)
1 onion (roughly chopped)
1 large red bell pepper (deseeded and roughly chopped)
Salt/freshly ground black pepper
Dark soy sauce
Handful of roughly chopped coriander (cilantro in US)
1 garlic and coriander naan bread
1 small carton of soured cream
Sunflower oil for stir-frying

In a glass bowl, mix the egg white, cornflour, cumin, paprika and chilli powder in to a paste. Chop the chicken breasts in to one inch cubes and mix them well in to the paste. Cover with Clingfilm and refrigerate for one hour.

Drain the chicken well through a sieve, stirring it around to get rid of as much of the liquid as possible. Heat the wok until smoking hot, then add your oil. Once the oil is sufficiently heated, stir-fry your chicken until sealed and all pieces have turned white/opaque. Remove the chicken from the wok on to a plate and set aside. Add a little more oil if required, then stir-fry your garlic, onion and pepper for a minute before re-adding the chicken, remembering to season well with salt and freshly ground black pepper, adding a good splash of soy sauce shortly before it is ready. Remove from heat and mix in the chopped coriander.

Heat the naan bread according to the instructions on the packet, then cut it in half, opening it up to form two cups. Spoon in the stir-fry mixture and add a large spoonful of soured cream on top.

Learn more about this author, Gordon Hamilton.
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