Chicken kofta curry is a delicious dish made with ground chicken, ginger, garlic, cilantro, red chili powder, turmeric, and then steam cooked in a spicy curry. This tasty curry is hearty and has a perfect blend of warming 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 development, 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 learning to make Kheema Unde or chicken kofta curry, as I call them. I was truly humbled by 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.
While the onions are browning, make a fine paste of ginger, garlic, green chilies, and a handful of cilantro. Mix it with ground 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 a 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, Roti or Parathas.
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Chicken kofta curry {chicken meatballs curry }
Ingredients
- Chicken meatballs:
- 1 lb chicken, ground
- 2 tablespoons wheat flour or rice flour for gluten free
- ½ inch ginger
- 3 garlic cloves
- 1 small green chili
- cilantro handful
- ⅛ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon oil
- salt to taste
- Gravy:
- 1 medium onion thinly sliced
- 2 tablespoons grated coconut
- ¼ inch ginger
- 3 garlic cloves
- 3 tomatoes pureed
- 1 tablespoon red chili powder
- 1 teaspoon garam masala
- ⅛ teaspoon turmeric
- 1 tablespoon oil
- salt to taste
- cilantro for garnish
Instructions
- 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.
- While the onions are browning, make a fine paste of ginger, garlic, green chili, and a handful of cilantro. Mix it with ground 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 them aside.
- Take the browned onions out of the pan. Make a fine paste of roasted coconut, browned onions, ginger, garlic, and cilantro.
- Heat oil in the same pan and add the masala paste and pureed tomatoes to it. Cook on medium heat for 5-7 minutes. Add red chili powder, garam masala and turmeric. Add salt to taste, mix well and add ¾ 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.
- Stir gently and cook another 5 minutes. Garnish with chopped cilantro.
- Serve with steamed basmati rice or thin rice flour crepes!
Nutrition
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paintdigi says
Good posts. Beautiful blog. Congratulations. Welcome see my creations on: paintdigi.com
Archana says
Thank you!
Hans Susser says
Very nice, easy to prepare 🙂
Thank you for the inspiration 🙂
Cheers !
Archana says
Thank you Hans!
Nandini says
Lovely recipe 🙂
Archana says
Thank you Nandini!
A Full Spoon of... says
I am so glad you left a comment on my blog because it gave me a chance to see how fantastic yours is! Those pictures are absolutely beautiful: the food is so vibrant, rich, and all one wants to do is eat! I also love the nutritional facts at the bottom! If I may ask, how did you create that? Great job!
Archana says
Thank you! The nutrition information is from a website called nutrifox.com
sheenampuri says
Archana, this looks so delicious !!!!
Archana says
Thank you Sheenam!
Abha's Recipes says
Hi Archana.Loved your recipe of chicken balls in spicy curry.The curry is not too spicy either and would really be great with the touch of coconut.Well do visit my blog at https://abhajhablog.wordpress.com.I am Abha jha and I share authentic indian recipes from my kitchen.I hope you will find something of your interest.I would like to be connected to your blog too.The recipe is great.Thanks for sharing.And your blog is awesome.
Archana says
Thank you Abha.
Bhavns says
HiArchana,
Love your recipes.
How many koftas does this recipe yield.
Thanks
Bhavna
Archana says
Thanks Bhavna! About 30 small koftas.
Indrani Sen says
Have you tried it in our IP? Thank you
Archana says
not yet 🙂
Wilhelm says
Tried this recipe today and it came out good. Thank you for keeping it east and simple... Enjoyed with steamed Basmati rice. Wonderful!!!
Archana says
You are welcome!! Thank you for your feedback.
Ummeabdullah says
Hello Archana, I want to try making these koftas in the IP. Any recommendations on cooking time And whether I should do high pressure or low pressure? Thank you!
Archana says
I would cook them at low pressure for 4 mins
Paul D says
Love your site, and this recipe was very well made.
I keep frozen caramelized onion, coconut powder/flake, ginger, and garlic bagar(and one without coconut) cooked down into an almost caramel consistency, then pureed smooth with liquid, then reduced again. I learned to make it from a lovely Indian lady from Andhra Pradesh, where my Indian family is from. It lets me pick up new Indian dishes without the multi-hour initial investment in so many of them.
So reading this I broke off a chunk, heated it up with water added back for consistency and followed along.
Erica Khan says
I didn’t know what to expect but this is one of my favorites now. I made it twice in two weeks. Both times with rice. I use the left over masala to roast gobi in the instant pot for a truly instant meal.