CHICKEN KOFTA CURRY Ingredients: chicken - 250 gms (boneless) Egg - 1 Onions - 3 (chopped) tomatoes - 3 (made into a puree) thick coconut milk - 1 cup red chilli powder - 1 tsp oil - to fry corriander powder - 1/2 tsp garam masala powder - 1/2 tsp turmeric powder - 1/2 tsp bay leaf, cloves, cinnamon, cardamom - 2 each To marinate: red chilli powder - 1/4 tsp ginger garlic paste - 1 tsp salt - 2 pinches turmeric powder - 1/4 tsp onion - 1 (chopped) corriander leaves - 1 tbsp (finely chopped) garam masala - 1/4 tsp Method: Kofta Marination: - add the onion and chicken and mince it in a mixie - make sure that the water is well drained before you do this as we dont want any more moisture, else you cannot make koftas. - add ingredients "to marinate" and mix well - add 1 egg and mix well and allow that to marinate for min 1 hr. - if you are in a hurry, you can leave this to marinate in the fridge For gravy: - add oil in a pan - grind the onions to a fine paste - add salt and turmeric powder - allow this to cook until the oil oozes out of the mixture - add the tomato puree and ginger garlic paste - add the red chilli powder, corriander powder and garam masala - mix well and allow that to cook till it forms a paste - and the paste should give out the oil - in a muslin cloth add the bayleaf, cinnamon, cardamom, cloves and tie it up - add this cloth bag into the onion mixture and add some water - when the water comes to a boil add the coconut milk and allow that to cook for 2 mins - now make small balls out of the kofta and add them slowly into the gravy - ensure that you dont mix the gravy and the gravy is not in a very higgh flame - when you add all the koftas in, close the pan with a lid and allow that to cook in slow flame for 15 - 20 mins - remove the lid, check for taste and check if the koftas are well cooked. - then sprinkle some corriander leaves on top and remove the spice bag from the curry Serve with rice/ dosa/ idli / puttu/ string hoppers (idiyappam). View attachment 131052
