4.6 from 84 votes
Chicken kofta curry {chicken meatballs curry }
Chicken Kofta Curry features small spiced chicken meatballs cooked in a fragrant onion and coconut-based tomato gravy enriched with garlic, ginger, and traditional Indian spices such as turmeric, red chili powder, and garam masala. The combination creates a warming, aromatic curry with tender meatballs and a thick, flavorful sauce, suitable for serving with rice or bread.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Calories:
229 kcal
Course:
Main Course
Cuisine:
Indian
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 229
% 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.