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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An unusual and tasty starter, or one of the dishes on your curry night. This is a newish dish and uses red,and green peppers and sweetcorn. Good served with drinks ( of the alcohol type ) anytime. Ingredients:
1 lb skinless chicken, boned and cubed |
1 garlic clove, finely chopped |
1 teaspoon fresh gingerroot, chopped |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons chili powder |
1/2 teaspoon ground fenugreek |
1/4 teaspoon turmeric |
1 teaspoon salt |
2 tablespoons fresh coriander leaves, chopped |
2 fresh green chilies, chopped |
1 pint water |
oil (for frying) |
1 onion, sliced |
1 green pepper, seeded and sliced |
1 red pepper, seeded and sliced |
6 ounces sweetcorn |
1 dried red chili, crushed |
1 sprig mint leaf |
Directions:
1. Put the chicken, garlic ginger, ground coriander, chilli powder, fenugreek, turmeric, salt, fresh coriander, chillies and water into a pot. Bring to a slow boil and continue cooking till all of the water has evaporated.
2. Allow the mixture to cool.
3. In a processor blend the mix for two minutes.
4. With wet hands form from the mixture into about 12 balls.
5. heat the oil in a wok and fry the koftas gently stirring till golden brown, drain them on kitchen paper and set aside.
6. Heat 2 tbsp oil in the wok and fry the onion, peppers and sweetcorn over high heat for three minutes Drain from the oil.
7. Serve the koftas over the onion/ pepper base and garnish with the crushed chilli and mint leaves.
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