Chicken Kofta Curry
20m prep 25m cook 45m ready
Chicken kofta curry features spiced chicken meatballs simmered in a rich, creamy coconut sauce. Serve with rice or flatbreads for a comforting meal.
Ingredients
- 100 ml vegetable oil
- 1 1/2 tsp black mustard seeds
- 2 onions roughly chopped
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 2 frozen crushed ginger
- 2 fresh ginger peeled and grated
- 5 dried curry leaves
- 2 fat green chillies roughly chopped
- 100 g creamed coconut grated
- 200 ml coconut milk
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tbsp garam masala
- 1 1/2 tbsp ground coriander
- 1 tsp sugar
- 2 tsp salt
- 200 ml crème fraîche
- coriander/cilantro roughly chopped, to garnish
- cooked rice or flatbreads to serve
- 500 g minced/ground chicken
- 2 tbsp ground coriander
- 1 tsp salt
- 30 g fresh chives finely chopped
Nutrition (per serving, estimated)
Estimated based off 15 of 24 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 555 mg
- Iron: 9.6 mg
- Magnesium: 136 mg
- Phosphorus: 605 mg
- Potassium: 1588 mg
- Zinc: 4.78 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 100 ml vegetable oil
- 1 1/2 tsp black mustard seeds
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 5 dried curry leaves
- 200 ml coconut milk
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tbsp garam masala
- 1 1/2 tbsp ground coriander
- 1 tsp sugar
- 2 tsp salt
- 200 ml crème fraîche
- 500 g minced/ground chicken
- 2 tbsp ground coriander
- 1 tsp salt
Prepare
- 2 onions, roughly chopped
- Crush 6 clove garlic
- 2 fresh ginger, peeled and grated
- 2 fat green chillies, roughly chopped
- Grate 100 g creamed coconut
- coriander/cilantro, roughly chopped, to garnish
- cooked rice or flatbreads, to serve
- 30 g fresh chives, finely chopped
Let's Cook
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Step 1.
Heat the oil in a large pan over medium heat. Add the mustard seeds and fry until they start to crackle and pop, then add the chopped onions and cook, stirring continuously, for 6 minutes, until soft and translucent.
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Step 2.
While the onions cook, put the minced chicken, ground coriander, salt, and finely chopped chives in a large bowl and mix until really well combined. Take handfuls of the mixture and roll into golf ball-sized balls with your hands, setting them aside on a plate. Repeat until all the mixture is used up.
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Step 3.
Add the crushed garlic, grated ginger, dried curry leaves, and roughly chopped green chillies to the pan with the onions. Cook, stirring, for another 2 minutes, until the onions have started to turn golden brown.
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Step 4.
Reduce the heat to low and stir in the grated creamed coconut, coconut milk, and 800ml (3⅓ cups) of boiling water. Add the ground turmeric, chilli powder, garam masala, ground coriander, sugar, and salt, and stir again to combine.
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Step 5.
Once the curry mixture is bubbling, gently drop the kofta balls into the pan and stir to coat them in the sauce. Cover the pan with a lid and leave to simmer for 5–6 minutes, until the koftas are cooked through.
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Step 6.
Remove the lid and stir the crème fraîche through the curry. Garnish with a handful of roughly chopped fresh coriander and serve hot with cooked rice or flatbreads.
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