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.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
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
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥
Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.