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chicken kofta curry recipe
a simple, flavorful crowd pleaser ~ from our good friends at showmethecurry.com

The best way to describe Chicken Kofta Curry is Spiced Meatballs in Spiced (not "spicy") Curry. The ground/minced meat makes the koftas smooth and full of flavor. The curry sauce takes that flavor to another level making it delectably different from other meat dishes. Prepare this recipe ahead of time for parties, Chicken Kofta Curry is simple, easy, flavorful and sure to be a crowd pleaser...you can't go wrong with this one!

kofta ingredients
1 lb - ground/minced chicken
1 tsp - ginger and garlic paste
1 tsp - garam masala (can adjust quantity to taste)
to taste - red chili powder
salt (very little)
couple of sprigs - cilantro
1 - egg

curry ingredients
2 tsp - oil
¼ tsp - cardamom seeds
3 - cloves
1 - bay leaf
1 med - onion, finely chopped in food processor
salt (very little)
1 tbsp - ginger garlic (minced)
1 tbsp - tomato paste
2 - tomatoes (medium, chopped in a food processor)
¼ tsp - turmeric powder
2 tsp - coriander powder
1 tsp - cumin powder
1 tsp - garam masala (can adjust quantity to taste)
1 cup - yogurt, well beaten
2½ cups - water (or as needed) few sprigs - cilantro, for garnish


preparating time: 10 minutes
marinating time: 30 minutes
cooking time: 40 minutes
serves: 4-6 people
step-by-step:
    for kofta
  1. combine all kofta ingredients for the koftas and mix thoroughly
  2. marinate covered for approximately 30 minutes in the refrigerator

    meanwhile to prepare curry
  3. heat oil on medium heat in a pan
  4. when hot add the cinnamon stick and bay leaf
  5. pound the cardamom seeds and cloves using a mortar and pestle, then add to oil
  6. add pounded spices to oil and then onions
  7. add a bit of salt
  8. when onion color changes to light golden, add in the minced ginger and garlic
  9. let cook for a couple of minutes then add tomato paste and mix thoroughly
  10. add in the fresh tomatoes and turmeric powder, cook until the oil separates from the mixture
  11. add in the coriander powder, cumin powder and garam masala and mix thorougly
  12. lower to simmer and slowly add yogurt (well-beaten) stir all the while
  13. add the water to form the curry
  14. raise flame to medium, cover and allow curry to come to a rapid boil
  15. taste test time! adjust the spices and the salt as necessary
  16. increase the flame to a medium-high and maintain rapid boil

    adding kofta to curry
  17. remove the kofta mixture from the refrigerator and mix once
  18. after dipping your hands in water separate an amount of ground chicken out of the mix (smaller than golf ball) and gently drop into the boiling curry
  19. repeat process till all the kofta mix has been added into the curry, refrain from touching the koftas
  20. reduce flame to medium, then cover and cook for 20-25 minutes (if the koftas are larger they will need more time)
  21. remove cover and gently mix
  22. garnish with fresh cilantro leaves and serve

Can be served on a bed of rice or along with naans, chapatis or other bread.


Be sure to enjoy more recipes from Hetal and Anuja at showmethecurry.com.

Monterey Bay Spice Company ~ Recipe Archive

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