Chicken Mince Kofta Curry for Weeknights
Soft chicken mince koftas simmered in a smooth tomato-onion gravy. Easy to shape, easy to love.
Raw materials
One pack of mince makes about twelve koftas.
Ingredients
Method
Rest the mix, wet your hands, and do not stir early.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. If your pack is frozen, thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Make the kofta mix
Mix the mince with the paste, chillies, garam masala, besan, coriander and salt. Knead 2 minutes until sticky. Rest for 10 minutes.
- 03Shape
Wet your hands and roll the mix into walnut-sized balls.
- 04Make the gravy
Cook the onions in oil for 8 minutes until golden. Add the tomatoes and powders and cook 8 minutes. Cool slightly, blend smooth, and return to the pan with the hot water.
- 05Simmer
Bring to a gentle simmer and add the koftas one by one. Cover and cook on low for 15 minutes. Do not stir for the first 8 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Serve
Rest for 5 minutes and serve with rice or roti.
Questions
Why did my koftas break?+
The mix was too wet or it was stirred early. Add more besan and let the koftas set before moving them.
Can I fry the koftas first?+
Yes. Brown them for 3 minutes in oil before adding them to the gravy.