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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The chicken makes a nice change from the usual lamb mince used to make koftas. Ingredients:
3 teaspoons ground coriander |
3 teaspoons ground cumin |
1 teaspoon ground cinnamon |
1 kg ground chicken |
2 tablespoons minced garlic |
2 tablespoons grated fresh ginger |
1/2 teaspoon turmeric |
1 teaspoon chili powder (or to taste) |
4 tablespoons flour |
1 egg |
1 teaspoon salt |
4 tablespoons oil |
2 onions, chopped |
10 fresh curry leaves |
1 (400 g) can canned tomatoes, chopped |
1 (400 ml) can coconut milk |
Directions:
1. Mix the first 3 spices together in a small bowl; set aside.
2. Place the chicken, one tablespoon each of the garlic and ginger; the turmeric, chilli powder, flour, egg, salt and half the mix you set aside in a large bowl and mix well.
3. Form into golf ball sized balls.
4. Heat half the oil in a pan and brown the balls; drain and set aside.
5. Heat the remaining oil and cook the onions for 5 minutes. Add the curry leaves and remaining mix of ground spices, garlic and ginger to the pan and cook for a further 2 to 3 minutes.
6. Add the tomatoes and coconut milk; simmer for 10 minutes.
7. Season to taste with salt and pepper, add the meatballs and cook for another 15 minutes.
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