Royal Kebabs With Corn Fritters And Spicy Tomato Sauce -

Royal Kebabs With Corn Fritters And Spicy Tomato Sauce

Ingredients

4 boneless chicken breasts, cubed
2 red chillies
Salt

For the Marinade

250 ml (9fl oz) olive oil
1 onion, chopped
1 tablespoon fresh thyme leaves
1 tablespoon piri piri sauce (available from specialist grocers and delicatessens)

For the Tomato Sauce

2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves
1 x approx. 400g (14oz) tin tomatoes, chopped and juice reserved
2 sprigs of fresh thyme

For the Corn Fritters

100 g (4oz) butter
100g (4oz) flour
300ml ( ½ pint) milk
150g (5oz) sweetcorn
1 red chilli, seeded and chopped
1 green chilli, seeded and chopped
1 teaspoon finely chopped fresh root ginger
1 garlic clove, chopped
1 tablespoon chopped celery leaves
Salt
Flour for dredging

Details

Serves: 4

Method

1. Mix together the marinade ingredients and add the chicken. Marinate for at least 2 hours.

2. To make the tomato sauce, heat the oil in a wok or large pan, add the onion and cook gently until it begins to colour. Add the garlic and cook for a minute or so. Add the tomatoes, thyme mid chillies and season with salt. Simmer for about 20 minutes.

3. To make the corn fritters, melt the butter in a pan, stir in the flour and cook gently for 1-2 minutes. Stir in the milk gradually and cook until you have a very thick paste. Mix in the sweetcorn, chillies, ginger, garlic, celery and salt. Cool slightly, then form into round cakes and dredge with flour. Heat some oil in a pan and gently fry the fritters for about 5 minutes on each side, until golden.

4. Meanwhile thread the chicken on to skewers and grill or barbecue, turning often, for 10-15 minutes. Serve with the corn fritters and spicy tomato sauce, plus some salad.

Related food category:

• Main Course