Chicken kofta curry {chicken meatballs curry }
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Calories
229 kcal
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Course
Main Course
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Cuisine
Indian
Chicken kofta curry {chicken meatballs curry }
Description
This curry starts with making the kofta: ground chicken blended with ginger, garlic, green chili, turmeric, red chili powder, cilantro, and flour to bind, then shaped into small balls. Separately, grated coconut is roasted and combined with slow-cooked golden brown onions and a paste of ginger, garlic, and cilantro to form a base sauce.
The sauce is then cooked with pureed tomatoes and spices before simmering the chicken meatballs in the gravy until cooked through. The process develops layered flavors from the roasted coconut, browned onions, and spices, producing a thick curry with fragrant herbal and warm spice notes. Garnishing with fresh cilantro adds brightness.
This dish is hearty and pairs well with steamed rice or flatbreads, providing a comforting meal with balanced textures from the soft kofta and rich gravy.
Ingredients
- CHICKEN MEATBALLS:
- 1 lb chicken, ground
- 2 tablespoons wheat flour or rice flour for gluten free
- ½ inch ginger
- 3 garlic cloves
- 1 green chili small
- cilantro handful
- ⅛ teaspoon Turmeric
- 1 teaspoon red chili powder
- 1 teaspoon neutral cooking oil generic cooking oil
- salt to taste
- Gravy:
- 1 onion thinly sliced, medium
- 2 tablespoons coconut grated
- ¼ inch ginger
- 3 garlic cloves
- 3 tomato pureed
- 1 tablespoon red chili powder
- 1 teaspoon garam masala
- ⅛ teaspoon Turmeric
- 1 tablespoon neutral cooking oil generic cooking 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 Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 178mg | 7% |
| Potassium | 543mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 27mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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