Chicken Koftas in Creamy Coconut Sauce
Chicken Koftas in Creamy Coconut Sauce
It's fun to get out of our comfort zone and try something new. Made with ground chicken this mouth-watering mildly spicy chicken kofta curry in a creamy coconut sauce that takes only 30 minutes to make, but creates a texture and flavour explosion with each mouthful. It is a spicy creamy curry with a touch of pleasant sweetness in delicious tomato and coconut gravy. It is best served simply with plain steamed rice and salad on the side.
Ingredients
For the Koftas
- 500 Gr Chicken Mince ( See Note Below)
- 1 Medium Onion Finely Chopped
- 2 Tbles Fresh Coriander Chopped
- 1 Tsp Ginger and Garlic Paste
- 1/2 Tsp Salt
- 1/2 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Chilli Powder
- 4 Tbles Fresh Breadcrumbs
For the Curry
- 3 Tbles Oil
- 1 Medium Onion Finely Chopped
- 1 Tsp Garlic Paste
- 1 Green Chilli Deseeded and Sliced Lengthwise
- 5 Fresh Curry Leaves
- 1 400 Gr Can Tomatoes Liquidised
- 1/2 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 3/4 Tsp Turmeric Powder
- 1/2 Tsp Chilli Powder
- Salt to Taste
- 1 400 Gr Can Coconut Milk
- 1/2 - 3/4 Cup Water As Needed
- 1 Fresh Lime Quartered
- Fresh Coriander Leaves To Garnish
Instructions
For the Koftas
- In a large bowl, blend chicken mince, onion, coriander, ginger and garlic, salt, spices and breadcrumbs. Toss with a fork until just mixed in.
- Using a small scoop or a heaped tablespoon, scoop out meatballs onto a baking sheet lined with foil and greased with a bit of oil or cooking spray. (Depending on the size of your meatballs, you'll end up with about 20 meatballs).
- Refrigerate for at least 30 mins before baking.
- Bake at 180 °C for 12-15 minutes, or until they're cooked through and lightly browned.
For the Curry
- In a large sauté pan heat the oil over medium heat, and cook onion until lightly browned.
- Add garlic paste, green chilliand curry leaves and stir through.
- Add liquidised tomatoes and therest of the spices and cook for about 5 to 10 mins over medium heat.
- Stir through the coconut milkand cook rapidly over medium high heat until the sauce thickens.
- Add water as needed if you feel the need to thin out the sauce.
- Add the cooked kebabs to the sauce and stir to coat well.
- Garnish with fresh coriander leaves
- Serve with lime wedges and rice or roti
Notes
If chicken mince is not readily available you can make your own! Just put boneless, skinless chicken breasts into your food processor and process for about 1-2 mins until coarsely ground.
Tried this recipe?Let us know how it was!
