Chicken Kofta Curry Recipes
CHICKEN KOFTA CURRY
Make and share this Chicken Kofta Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Form into golf ball sized balls.
- Heat half the oil in a pan and brown the balls; drain and set aside.
- 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.
- 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.
Nutrition Facts : Calories 785.9, Fat 57.7, SaturatedFat 27.2, Cholesterol 261.5, Sodium 923.1, Carbohydrate 22.5, Fiber 3.7, Sugar 5, Protein 50.3
KOFTA CURRY
An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.
Provided by MellowMel
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
- To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
- Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
- Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
- Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
- The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.
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