Tuesday, 3 February 2015

Chicken Kofta Curry.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I haven't shared a curry recipe since last year.
Considering that a curry is cooked almost everyday in this house, it's pretty shocking. Sorry Mum.
Anyhoo, I bet it's still cold where you are. Is it? Then, you need to make this Chicken Kofta Curry for dinner tonight. This curry is filled with plenty of ground and whole spices (but that doesn't mean it's spicy - unless you want it to be) and makes a change from the usual chicken curry.


So, how do I make it, you ask. Well first, we mix together chicken mince (lamb or beef are fine too) with a few spices and shape into meatballs. These are cooked in water and then pan-fried to golden brown perfection. Finally, a simple curry is whipped up, the meatballs and a few boiled eggs are thrown in, a sprinkling of fresh coriander and dinner is ready.

This curry is the perfect cold-weather food. Keep it extra saucy and serve with freshly boiled rice, naan or pilau rice for a meal which will disappear in minutes.

At least, that's what happened with us. Oh, and add more boiled eggs than the three I say in the recipe - just trust me.

Meatballs, previously: Tunisian MeatballsTomato and Meatball Risotto

Chicken Curry, previously: Fried Chicken CurryButter ChickenAchari Chicken Curry


P.s. Whilst I was writing part of this post, I was listening to the above video. I hope it benefits you, Insha Allah.

A Simple List of Ingredients:

1. Chicken Mince
2. Salt
3. Crushed Red Chilli Flakes
4. Garam Masala
5. Cornflour
6. Water
7. Butter
8. Vegetable Oil
9. Onion
10. Cumin Seeds
11. Black Cardamoms
12. Green Cardamoms
13. Cinnamon Stick
14. Tinned Tomatoes
15. Tomato Puree
16. Ground Cumin
17. Ground Coriander
18. Ground Turmeric
19. Paprika
20. Eggs
21. Fresh Coriander

Bismillah, let's begin!

First, to make the chicken koftas. Take 1 and 1/2 pounds Chicken Mince. You could also use lamb or beef mince.

Add 1/2 teaspoon Salt.

Then, 1/2 teaspoon Crushed Red Chilli Flakes.

Next, 1/4 teaspoon Garam Masala.

And, finally, 2 tablespoons Cornflour.

Using your hands (wear gloves because it will be sticky) or a spoon, mix together.

Once well mixed ...

... shape the mixture into meatballs.

For me, this mixture made 11 medium-sized balls.

Next, fill a deep saucepan with 500ml Water.

Bring the water to the boil.

Once boiling, turn the heat right down and slowly add the meatballs.

Plop!

Cook them for about 5 minutes over a medium heat or until they rise to the surface. They will be half-cooked at this point.

Remove them with a slotted spoon and ...

... and save the water that you boiled them in. We will use this later in the curry.

Next, to brown the meatballs and give them extra flavour, melt 2 tablespoons Butter in a frying pan.

Add in the meatballs (in batches, if needed).

And, fry them over a medium heat until golden brown. Set them aside until later.

Next, the eggs! Hard-boil 3 Eggs (or more. Or leave them out if you want to). How to hard-boil an egg? Here is the answer!
Set the eggs aside for later.

To make the curry, take a large pan and heat up 4 tablespoons Vegetable Oil over a medium heat.

Peel and slice 1 large Onion. Add it to the hot oil.

Along with 1/2 teaspoon Cumin Seeds.

2 Black Cardamoms

3 Green Cardamoms

1 inch piece Cinnamon

Give everything a stir.

And, fry until the onions are golden brown.

Next, take 1 tin (400g) Tinned Tomatoes. We will only used 1/4 of that tin which we will blend up with a little water.

Stir together and let the mixture bubble.

Then, add 1 teaspoon Tomato Puree.

Stir and cook until the oil rises to the surface.

Next, measure out:
1 teaspoon Salt
1/2 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
1 and 1/2 teaspoon Ground Coriander
1/4 teaspoon Ground Turmeric
1/2 teaspoon Paprika

And, add it to the pan.

Stir together and then stir-fry over a medium heat until the oil rises to the surface and the sauce dries out a little.


Then, slowly begin to add the water in which we cooked the meatballs earlier. Add the water, a little at a time, until you get the consistency you like in a curry. If you need more water, use plain tap water.

Stir the sauce until well combined and bring to the boil. 


Then, turn the heat down and add in the browned meatballs. 


Bring to the boil once again, and then cover. Turn the heat to the lowest and simmer for 10 minutes to let the meatballs absorb all those lovely spices.


Then, uncover and stir in a handful of Fresh Coriander, chopped.


Stir it in and remove from the heat.


Peel the boiled eggs and slice each one in half. Add to the curry.


Gently stir.


Serve up and enjoy!

Full Written Recipe:


Chicken Kofta Curry

Prep Time: About 15 minutes
Cook Time: About 30 minutes
Serves: About 6 people

Ingredients

For the Chicken Koftas
1 and ½ pound Chicken Mince
½ teaspoon Salt
½ teaspoon Crushed Red Chilli Flakes
¼ teaspoon Garam Masala
2 tablespoons Cornflour
500ml Water
2 tablespoons Butter

For the Curry
4 tablespoons Vegetable Oil
1 large Onion, peeled and sliced
½ teaspoon Cumin Seeds
2 Black Cardamoms
3 Green Cardamoms
1 inch piece Cinnamon Stick
¼ tin (400g tin) Plum Tomatoes, blended (use a little water to blend, if needed)
1 teaspoon Tomato Puree
1 teaspoon Salt
½ teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
1 and ½ teaspoon Ground Coriander
¼ teaspoon Ground Turmeric
½ teaspoon Paprika
3 Eggs, hard-boiled (or more, to taste or you could leave them out)
Handful Fresh Coriander, chopped

Method

To make the chicken meatballs, place the chicken mince, salt, red chilli, garam masala and cornflour into a bowl. Mix until combined. Form into meatballs – I made 11 from this mixture.

Pour the water into a deep saucepan and bring to the boil. Turn the heat down, and slowly add the meatballs. Cook them for about 5 minutes on a medium heat or until they rise to the surface. They will be half-cooked at this point.

Remove them with a slotted spoon and save the water which you boiled them in. We will put this into the curry later.

Next, to brown the meatballs. Take a frying pan and melt the butter over a low heat.
Once melted, fry the meatballs (in batches, if needed) until golden brown all over. Set aside.

Next, hard-boil the eggs and set aside for later.

Now, to make the curry. Heat the vegetable oil in a large pan over a medium heat. Once the oil is hot, add in the sliced onion, cumin seeds, black cardamoms, green cardamoms and cinnamon. Fry until the onions are golden brown.

Next, pour in the blended tinned tomatoes and let the mixture begin to bubble.
Then, add in the tomato puree. Stir it in and cook until the oil rises to the surface.

Next, add in the salt, crushed red chilli flakes, ground cumin, ground coriander, ground turmeric and paprika.
Stir-fry over a medium heat until the oil rises to the surface and the sauce has dried out a little.

Next, slowly begin to add the water in which we cooked the meatballs earlier. Add the water until you get the consistency that you like. If you need more, just add water from the tap.

Stir the sauce until well combined and bring to the boil. Then, turn the heat down and add in the browned meatballs. If you feel the curry needs more sauce, add a little water, as needed.

Bring to the boil and then cover. Simmer on the lowest heat for 10 minutes to let the meatballs absorb all those lovely spices.

In this time, peel the boiled eggs and slice each one in half.

Uncover and stir in the fresh coriander.
Remove the pan from the heat and add the boiled eggs. Give them a gentle stir to coat in the sauce.

Serve with boiled rice, pulao rice or naan. Enjoy!

This Time One Year Ago:


This Time Two Years Ago:


Keep me in your duas, please,

Wasalaam!

23 comments

  1. How come the butter is Europe is so yellow and yummy looking? The butter here in the US is this unappealing pale yellow. I love the pictures of your table. May Allah bless you.

    ReplyDelete
    Replies
    1. I have no idea why the butter is that colour lol. Maybe I could send you some British butter over to the States? Jazakallah khair for your kind comments and my duas are with you too. :)

      Delete
  2. Made it twice, 1st time was nice, but 2nd time (after frying koftas in butter as per recipe, not in oil, and giving more time on the pan), it was absolutely delicious. Loved it!
    Would be making it all the time, but takes a bit of time, as I always need to cook in x2, sometimes even in x3 quantities (made restaurant style daal yesterday with 3 cups, doubt will last till tomorrow) )))))

    May Allah bless you and your family.

    Ghori wife of Pakistani man.

    ReplyDelete
    Replies
    1. really glad you enjoyed this curry. and butter definitely makes everything better. may allah bless you too and thanks so much for taking the time out to write this comment - it means a lot. :)

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  3. If I'm cooking for 16 people how much of the ingredients would I need?

    ReplyDelete
    Replies
    1. I've never cooked such a big quantity of this curry but I think if you multiply everything by 3. but adjust the red chilli and salt to your own taste - good luck!

      Delete
  4. Never tried making these before, looks like a delicious recipe. Thanks for sharing.

    Simon

    ReplyDelete
  5. As you say above to blend 1/4 of tin tomatoes with water, for the curry how do i do this and how much water do i add?

    ReplyDelete
    Replies
    1. Take 1/4 tin tomatoes and place into a blender with a little water. Blend until smooth.

      Delete
  6. This looks delicious!
    Can I just use tomato puree instead? And can the recipe be made with lamb or beef mince instead?

    ReplyDelete
    Replies
    1. Thank you! To just use tomato puree may be a little too strong but you may do so, if you wish. Yes, this recipe would be just as good with lamb and beef mince.

      Delete
  7. I tried your chicken curry dish. Loved it, very authentic. My wife, however, thinks it is too sweet. I don't. It is the best chicken curry I have tasted. thank you. Why is there no garlic and ginger in the kofta recipe?

    ReplyDelete
    Replies
    1. Thank you! So glad you enjoyed the chicken curry. There's no ginger and garlic because that's the recipe. You may add some, if you prefer.

      Delete
    2. Thank you. Do you think it might spoil the dish if garlic and ginger is added?

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    3. Thanks again. I will try this. Looks gorgeous.

      Delete
  8. Made this today. It tasted too tomatoey though I only used 1/4 Tin of tomatoes :( it tastes more Italian than Pakistani :(

    ReplyDelete
    Replies
    1. Oh no! You may add more spices next time, if you prefer.

      Delete
  9. Salaam, could you freeze the meatballs after boiling them to use another time? Jzk

    ReplyDelete
    Replies
    1. Wa alaikumus salaam! I've never frozen them myself but I don't see why not. :)

      Delete
  10. Wow mouthwatering and very tasty looking Chicken Kofta I will definitely try this at home. Do you have other Pakistani Recipes.

    ReplyDelete

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