Kofta Curry
16 ingredients
4 steps
Ingredients
- 1 3/4 lbs ground chicken
- 1 piece (3/4 inch) fresh ginger, grated
- 1/2 tsp ground cinnamon
- 1 tbsp coarsely chopped fresh cilantro
- 4 cloves garlic, crushed
- 2 tbsp ghee
- 1 medium onion, finely chopped
- 2 None fresh long red chili peppers, finely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp ground fenugreek
- 1 tsp garam masala
- 4 medium tomatoes, peeled and chopped coarsely
- 2 cups chicken stock
- 1/2 cup fresh cilantro leaves
Directions
-
1Combine ground chicken, ginger, cinnamon, chopped cilantro and half the garlic in large bowl. Roll level tablespoons of the mixture into balls. Place balls on tray; cover. Refrigerate 30 mins.
-
2Meanwhile, heat 1 tbsp of the ghee in large saucepan. Cook onion, chili pepper, spices and remaining garlic, stirring, until onion is lightly browned. Add tomato; cook, stirring, about 5 mins or until tomato softens. Add stock; simmer, uncovered, about 15 mins or until sauce thickens slightly.
-
3Heat remaining ghee in large skillet on medium-high heat. Cook kofta, in batches, until browned. Add kofta to sauce; simmer, uncovered, about 10 mins or until kofta are cooked through. Remove from heat. Stir in cilantro leaves.
-
4Serve kofta curry with a cucumber raita, if desired.
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