It is been almost 2 months now back from the always larger than life vacation in Assam( India) and a series of back to back tripping delicacies. People who are close to me is aware of the fact that how much I am into fitness and eating healthy. The season of rich curries were over and I tried to avoid cooking them for some time. After a good 60 days my daughters started demanding something nice( their version of nice means rich food like biryanis, buttered curries, yumminess loaded with cheese and fries etc). Weekends i pamper them, acting like a gennie, whatever they wish to have, they rub the lamp, make a wish, and i make their wish come true.
This kofta curry has saved me in many occasions, once when Biman’s colleagues made sudden plan to come home for lunch and I was informed quite late in the morning, no time go for groceries etc. Moreover my fridge happened to be empty that day with a very few ingredients lying inside. Minced chicken is one of such ingredient that is usually present in my fridge, in order to make some tit-bits for my girls whenever necessary. This kofta curry is so quick to prepare and comes out so delicious as good as a rich chicken kofta curry, but quite a healthy one compared to the richer curries.
Succulent chicken koftas immersed in not so rich yet a deliciously flavorful curry of yogurt, coconut milk and a dash of fresh cream, mint leaves, coriander and the Indian spices gives the perfect aroma to it. I love to serve it with some fresh made naans( indian flat bread) and aromatic saffron rice.
For making Koftas
- 300 gms minced chicken
- 1 tsp ginger garlic paste
- 1 1/2 tsp green chutney( coriander& mint)
- 1 tsp garam masala powder
- chopped coriander leaves
- 1/2 red chili powder
- Salt to taste
- 1 pinch of turmeric powder
- 2 tbsp oil for frying
For the curry
- 2 medium onions chopped
- 2 pod of garlic chopped
- 1-2 chopped green chilies
- whole spices( 3-4 cloves, 2-3 cardamom, a small cinnamon stick)
- 1 large tomato chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp fresh coconut or 1 tbsp coconut milk
- 1 tsp cumin seeds for tempering
- 1-2 tbsp beaten yogurt
- 1 tbsp tomato puree
- 1 1/2 tsp garam masala powder
- 1 -2 tsp kasoori methi( dry fenugreek leaves)
- salt as per taste
- chopped mint leaves and coriander leaves for garnish
- 1 tsp of fresh cream( optional)
- 1 tbsp oil
- Mix all the ingredients for kofta and form small ball size kofta
Heat oil in a pan and shallow fry the kofta all sides till light golden brown, just about a minute or two.
For the curry, in the same pan heat oil, add the whole spices, then onions, ginger and garlic and sauté for few minutes. Now add the tomatoes, the masalas, fry until the tomato is cooked and rawness of the masala is gone. Finally add the grated coconut or coconut milk. Season with salt, give it a stir and keep it aside.
Grind the masala in a blender into a fine paste.
Heat oil in another pan, add some jeera( cumin seeds) and let it crackle. Now pour the prepared paste into the pan.
Then add the beatened yogurt and Garamond masala. Now add the required water, give a quick simmer. Lastly add the koftas into the curry, chopped coriander and mint. Cover and let it boil for 2-3 minutes.
Turn off the heat and add some kasoori methi and a dash of cream. Give a gentle garnish with chopped coriander leaves.