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Chicken Kofta Curry

Chicken Kofta Curry Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup finely grated onion
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon chili flakes
  • 2 tablespoons finely chopped fresh cilantro, plus extra for garnish
  • 2 tablespoons neutral oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Juice of 1/2 lemon
  • Steamed basmati rice or warm naan, for serving

Method
 

  1. Combine ground chicken, panko, egg, grated onion, 2 minced garlic cloves, 1 teaspoon ginger, 1 teaspoon coriander, 1/2 teaspoon cumin, garam masala, 1/2 teaspoon salt, chili flakes, and 2 tablespoons cilantro. Mix gently, then shape into 20 meatballs.
  2. Heat oil in a deep skillet over medium-high. Brown meatballs on all sides, 5 to 7 minutes total. Remove to a plate.
  3. Lower heat to medium. Cook diced onion with a pinch of salt for 5 to 7 minutes until soft. Add 3 minced garlic cloves and 1 tablespoon ginger, cook 1 minute. Stir in 1 teaspoon coriander, 1 teaspoon cumin, turmeric, paprika, and cayenne; toast 30 seconds.
  4. Add tomatoes with their juices and coconut milk, plus 1/2 teaspoon salt. Bring to a simmer, then cook uncovered 10 minutes until sauce thickens slightly.
  5. Nestle meatballs into the sauce, cover, and simmer 12 to 15 minutes until meatballs reach 165°F (74°C) internal. Remove from heat, stir in lemon juice, and adjust salt. Serve over rice with fresh cilantro.

Notes

The meatball mixture can be made a day ahead and refrigerated. Shape and brown just before making the sauce for the freshest texture.