Chicken Kofta Curry
A twist on a Pakistani classic! Juicy meatballs in a tomato based curry. Tangy, hearty, and with minimal cooking involved, this version of koftas may just be your new way to eat ground chicken!
Servings: 6
Calories: 247kcal
Ingredients
For the koftas
- 1.5 pound ground chicken thigh meat
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/2 onion
- 1 green chile
- 1/4 cup cilantro
- 1 teaspoon salt
- 1 teaspoon red chilli powder
For the curry
- 3 tablespoons oil
- 1/4 onion chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 cup tomato sauce
- cilantro for garnish
- 1/4 tsp garam masala for garnish
Instructions
- In a food processor mince the onion and then the green chillies.
- In a medium sized bowl mix all ingredients and form into meatballs the size of golf balls.
- Keep aside.
- In a medium sized saute pan, over medium high heat, heat the oil and fry the onions.
- Once the onions are golden brown, add the garlic and all the spices.
- Saute for a minute and then add the tomato sauce.
- Fry some more till the oil rises to the top.
- Add the meatballs and gently stir to coat them in the sauce.
- Cover the pan and lower the heat to medium low. Let cook about 15 minutes.
- Once the meatballs are cooked through, increase the heat to high and stir fry the curry to let some of the water released by the koftas cook off and the oil separate.
- Switch off the heat, garnish with cilantro and garam masala and serve with white or cauliflower rice.
Video
Nutrition
Calories: 247kcal | Carbohydrates: 5g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 880mg | Potassium: 759mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg
