Chicken Kofta Curry

Name: Chicken Kofta Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 3 tsp ground coriander; 3 tsp ground cumin; 1 tsp ground cinnamon; 1 kg ground chicken; 2 tbsp minced garlic; 2 tbsp grated fresh ginger; 0.5 tsp turmeric; 1 tsp chili powder; 4 tbsp flour; 1 egg; 1 tsp salt; 4 tbsp oil; 2 onions; 10 fresh curry leaves; 1 can canned tomatoes (400 g); 1 can coconut milk (400 ml)

Chicken, coriander and tomatoes simmered on the stove and spiced with curry leaves and cumin for a South Asian curry.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Mix the first 3 spices together in a small bowl; set aside. Place the chicken, one tablespoon each of the garlic and ginger; the turmeric, chilli powder, flour, egg, salt and half the mix you set aside in a large bowl and mix well.
2
Form into golf ball sized balls. Heat half the oil in a pan and brown the balls; drain and set aside.
3
Heat the remaining oil and cook the onions for 5 minutes. Add the curry leaves and remaining mix of ground spices, garlic and ginger to the pan and cook for a further 2 to 3 minutes.
4
Add the tomatoes and coconut milk; simmer for 10 minutes. Season to taste with salt and pepper, add the meatballs and cook for another 15 minutes.