Tag Archives: tomato

Chicken Kofta Curry

Chicken Kofta Curry

I love using ground chicken or ground turkey in a lot of different dishes.  They are low in fat, versatile and taste great.  Traditional koftas are actually meat ground in a big mortar and pestle called a Shil Pata.  The resulting texture is a very smooth meat mixture.  I think ground chicken or turkey naturally lends itself to a smoother kofta like texture without using a giant mortar and pestle (or a food processor).  I know that I say in most of my posts that the recipe was “quick”, “fast” or “easy”.  A friend recently told me that she doesn’t have hardly any spices in her pantry so when she thinks of cooking something that has more than 3 spices listed she feels overwhelmed and it doesn’t seem “fast” or “easy” to her.  She is also bored out of her mind with what she fixes for her family.  Hmmmm.  There are two options, keep eating boring food or invest in some spices. I know that many who are not used to cooking South Asian or African dishes think we use too many spices.  Since we were the hub of the spice trail its kind of hard not to use what was so readily available.  It does make things taste wonderful.  I think that having a variety of spices in your pantry is an investment.  You can’t experiment if you don’t have it handy.  Some of my best dishes were accidental discoveries.  When spices are in your pantry it is  “easy” and “fast”.  I took her shopping recently after work.  Utilizing the bulk section of a local grocery store, we stocked up on 15 different spices and her total cost was less than $20.  My post today is to challenge my friend to use her new spices.  She has every one listed (I know that for a fact!).   You go girl!

Mix up the meatballs and set aside

Carmelize onions and add bay leaves, cloves, cardamom, cinnamon sticks and cumin seeds.

Add other spices and tomato paste to make sauce. Place meat balls in the sauce and simmer for a few minutes

Add watered down yogurt to cooked meatballs and cook another couple of minutes before serving

Top Chicken Kofta Curry with chopped cilantro

Chicken Kofta Curry

Here’s the recipe:

Chicken Kofta Curry

Meatballs:

1 pound ground chicken

handful chopped cilantro

1/2 onion, finely chopped

1/2 tsp salt

1 seeded green chili, chopped

1 tsp cumin powder

Curry:

1/2 onion, chopped

1/2 tsp cumin seeds (Jeera)

4 whole cloves

4-5 cardamom pods, crushed

2 bay leaves

2 sticks cinnamon sticks (Dalchinne)

4 garlic cloves, minced

1 tsp red chili powder

1/2 tsp turmeric

3-4 tbsp tomato paste

1/4 cup vegetable oil

1/2 cup greek yogurt mixed with a little water

1/2-1 cup water

Chopped cilantro for garnish

Mix together the meatball ingredients and form into golf ball sized meat balls.  Set aside.

In a large skillet heat oil add onions, cumin seeds, cloves, cinnamon sticks, bay leaves and cardamom pods.  Stir fry until onions are tender and the spices are fragrant.  Add in chili powder, turmeric and garlic.  Stir fry a minute or two before adding the tomato paste.  Stir to incorporate.  Add about a cup of water and meatballs to the sauce, turn heat to low and cover.  Let meatballs simmer covered for about 15-18 minutes, stirring often and adding water as needed until meatballs are cooked through. Add yogurt last and stir through and cook an additional minute to incorporate everything.  Top with chopped cilantro. Remember to fish out the cinnamon sticks and bay leaves before serving.   Serve with rice or with a naan.