Chicken Kofta

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Authorksalman
RatingDifficultyBeginner

Looking for new ideas with mince? Try these spicy kofta with a side rice or pita bread. Simple to make and different ways to play with ingredients as per taste

Yields6 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 1.5 lbs chicken mince
 1 onion, coarsely grated
 1 egg, lightly beaten
 1 cup fresh white breadcrumbs
 1 long green chilli, seeds removed, finely chopped
 1 tsp garam masala
 2 tbs chopped coriander leaves, plus extra to garnish
 1 tbs freshly grated ginger
 1 tbs olive oil
 3 tbs curry paste
 0.880 lbs can chopped tomatoes
 200ml canned coconut milk
 200ml chicken stock
 2 tsp brown sugar
 1 tbs lemon juice
 pita bread or rice , to serve

1

Preheat the oven to 392 (200°C). Line a baking tray with baking paper.

2

Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3

Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4

Serve kofta with pilau rice garnished with extra coriander and pita bread.

Category

Ingredients

 1.5 lbs chicken mince
 1 onion, coarsely grated
 1 egg, lightly beaten
 1 cup fresh white breadcrumbs
 1 long green chilli, seeds removed, finely chopped
 1 tsp garam masala
 2 tbs chopped coriander leaves, plus extra to garnish
 1 tbs freshly grated ginger
 1 tbs olive oil
 3 tbs curry paste
 0.880 lbs can chopped tomatoes
 200ml canned coconut milk
 200ml chicken stock
 2 tsp brown sugar
 1 tbs lemon juice
 pita bread or rice , to serve

Directions

1

Preheat the oven to 392 (200°C). Line a baking tray with baking paper.

2

Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3

Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4

Serve kofta with pilau rice garnished with extra coriander and pita bread.

Chicken Kofta

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