Chicken kofta curry {chicken meatballs curry }

Chicken kofta curry – A delicious dish made with minced chicken, ginger, garlic, cilantro, red chili powder, turmeric and then steam cooked in a spicy curry. A hearty curry made with a perfect blend of wholesome spices.

Over the last year I have met so many people who are passionate about food. I am learning so much from all the talented home-chefs and bloggers. I am loving the interesting conversations about food, cultures, recipe developing, cooking techniques and tools, the list will go on and on!  The best part of being a food blogger is this phenomenal journey and meeting all the wonderful people along the way.

During my India trip last summer, I met my sister’s friend, Sangita, who is an incredible person and a very talented cook. Knowing how much I love to cook and try new recipes, she offered to teach me one of her signature dishes. One morning,  Sangita came to my mom’s house with all the ingredients so that I could learn this recipe that she calls “Kheema Unde”. I had heard so much about this dish that I quickly jumped on the opportunity to learn it from the expert! It was a fun morning getting to know Sangita and to learn to make Kheema Unde or chicken kofta curry, as I call them.  I was truly humbled with Sangita’s love and the time she so generously offered. It was time well spent and memories made for a lifetime.

My boys who love curry, instantly fell in love with this dish. I have made it several times since and it is now a staple dish in our home. Served with paratha or rice the chicken kofta curry, makes a delicious and wholesome meal.

The recipe is pretty simple and fail-proof. As with most indian curries, the key is to sauté thinly sliced onions in oil for about 20 mins, as they turn golden brown on medium low heat. While the onions are browning, make fine paste of ginger, garlic, green chilies and handful of cilantro. Mix it with the minced chicken, turmeric, red chili powder, whole wheat flour and salt to taste. Apply oil to palms and make small balls. I like to make them about the size of a small lime. Make fine paste of roasted coconut, browned onions, ginger, garlic and cilantro. Heat oil in a pan and add the masala paste and pureed tomatoes to it. Cook on medium heat for 5 mins. Add red chili powder, garam masala and turmeric. Add salt to taste, mix well and add water for desired consistency.  After the gravy comes to another boil, arrange the kheema balls on top of the gravy. Cover and cook on low-medium for 10 mins. Stir gently and cook another 5 mins. Garnish with chopped cilantro. Serve with steamed basmati rice or thin rice flour crepes!

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Chicken kofta curry {chicken meatballs curry }

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

A delicious chicken meatballs curry made with minced chicken, ginger, garlic, cilantro, red chili powder, turmeric and steam cooked in a spicy curry.

Course: Entree

Cuisine: Indian

Keyword: Kofta Curry

Servings: 4

Calories: 229 kcal

Author: Archana Mundhe

Ingredients

• Chicken meatballs:
• 1 lb chicken, ground
• 2 tbsp wheat flour or rice flour for gluten free
• 1/2 inch ginger
• 3 garlic cloves
• 1 small green chili
• cilantro handful
• 1/8 tsp turmeric
• 1 tsp red chili powder
• 1 tsp oil
• salt to taste
• Gravy:
• 1 medium onion thinly sliced
• 2 tbsp grated coconut
• 1/4 inch ginger
• 3 garlic cloves
• 3 to matoes pureed
• 1 tbsp red chili powder
• 1 tsp garam masala
• 1/8 tsp turmeric
• 1 tbsp oil
• salt to taste
• cilantro for garnish

Instructions

1. Roast grated coconut in a heavy bottom pan on medium low heat for 2 minutes. Keep the coconut aside. In the same pan, add oil and sauté thinly sliced onions for about 20 mins until they turn golden brown on medium low heat.
2. While the onions are browning, make fine paste of ginger, garlic, green chili and handful of cilantro. Mix it with the minced chicken, turmeric, red chili powder, whole wheat flour and salt to taste. Apply oil to palms and make balls about the size of small limes and keep aside.
3. Take the browned onions out of the pan. Make fine paste of roasted coconut, browned onions, ginger, garlic and cilantro.
4. Heat oil in the same pan and add the masala paste and pureed tomatoes to it. Cook on medium heat for 5-7 mins. Add red chili powder, garam masala and turmeric. Add salt to taste, mix well and add 3/4 cup of water and mix well. After the gravy comes to another boil, arrange the kheema balls on top of the gravy. Cover and cook on low-medium for 10 mins.
5. Stir gently and cook another 5 mins. Garnish with chopped cilantro.
6. Serve with steamed basmati rice or thin rice flour crepes!

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

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