Fried Chicken koftas in a tongue tantalizing curry served with your favorite rice or Indian bread.
Chicken Kofta Curry
Course: MainCuisine: South IndianDifficulty: Medium6-8
servings1
hour30
minutesGround chicken mince is infused with coarsely ground herbs and spices and made into balls. These koftas are fried, added to the magnificent curry. Making you wonder whether to choose the koftas as an appetizer or curry for rice or as a combination that stings and mesmerizes your tongue.
Ingredients
Chicken ground – 2 lbs. / 900 gms.
Onions – 2 medium size
Tomatoes – 2 medium size
Coconut milk – 13.4 oz. /400 ml
Coriander leaves – ¼ cup
Mint leaves– ¼ cup
Green chilis – 4-5
Ginger garlic paste- 4 tbsps.
Red chili powder- 5 tsps.
Black pepper powder – 2 tsps.
Coriander powder – 2 tbsps.
Cumin powder – 2 tbsps.
Garam masala powder – 2 tbsps.
Turmeric powder – 2tsps.
Fennel seeds – 2 tsps.
Oil – for deep fat frying
Oil – 6 tbsps.
Salt – as per taste
Directions
- Chop coriander leaves, mint leaves and green chilis and grind them coarsely.
- Take 2 teaspoons of chili powder, 1 teaspoon of turmeric powder, 2 teaspoons of salt, ground chili paste and add to the chicken.
- Add 2 tablespoons of ginger garlic paste and blend the chicken well with all the ingredients.
- Form the mixed ground chicken into a ball shaped koftas. Cover and leave them aside.
- Roughly chop onions and tomatoes.
- Heat a saucepan with 2 tablespoons of oil and sauté the chopped onions for a couple of minutes and then add tomatoes and 2 tablespoons of ginger garlic paste. Sauté further for a few minutes.
- Cool the above mixture and grind in a blender to a fine paste.
- In the saucepan add the remaining 4 tablespoons of oil. Once heated drop the fennel seeds.
- On a low heat add all the rest of the spice powders- (red chili, black pepper, coriander, cumin, garam masala, turmeric), ginger garlic paste and salt. Mix well.
- Now add the ground paste. Then add 2 cups of water. Cover with a lid and cook for a few minutes on a medium heat.
- Meanwhile heat oil in a pan and gently drop the chicken koftas to fry. Fry until it is evenly browned all sides. Once fried leave them aside on kitchen towel to drain excess oil.
- When the curry is hot, stir in the coconut milk.
- Once the curry starts bubbling add the koftas and cook for a few minutes on a medium heat.
- Remove from heat and serve with rice or Indian bread.
Notes
- You do not need any binding agent to form the balls/ koftas. The ground chicken with mixed ingredients are firm enough to hold the koftas in shape while frying.
