I know that Kofta Curry is traditionally made with meat balls from beef or lamb, but I thought I would tweak the recipe ingredients a bit and try it with chicken. The results are amazing, a beautiful smooth and aromatic sauce, just perfect with a bowl of while basmati rice.
Ingredients
- 3 skinless boneless chicken thighs
- 1 medium onion
- 2 tbsp oil
- 6 small whole cardamom pods
- 1" piece cinnamon stick
- 6 whole cloves
- 1 bay leaf
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 2 tsp ground coriander
- 2/3 cup yogurt
- 2 tbsp ketchup
- 1 can Roma tomatoes (about 8 ounces)
- water
- kosher salt to taste
- 2-3 sprigs chopped fresh cilantro for garnish
Instructions
- Gather all ingredients before starting recipe
- Peel and chop 1 medium onion .
- Heat 2 tbsp oil in a deep sided skillet over medium high heat until the oil is hot, about 1 minute, add onions and fry until the onions are brown 4-5 minutes.
- Add 1 tsp garlic paste, 1 tsp ginger pasteand fry for another minute.
- Add 1 bay leaf, 6 small whole cardamom pods, 1" piece cinnamon stick, 6 whole cloves, 1 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp turmeric, and 2 tsp ground coriander and fry for another minute.
- Add 3 skinless boneless chicken thighs and mix well coating all the chicken pieces. Continue turning until the chicken has lost its color.
- Reduce heat to low, add 1 can Roma tomatoes (about 8 ounces) and 2 tbsp ketchup and cover and simmer until the chicken is cooked through,15-20 minutes. Do not overcook.
Final Step
- Reheat if not serving immediately.
Serving
- Once the chicken is heated through and bubbly, remove from heat and gently mix 2/3 cup yogurt.
- Sprinkle curry with 2-3 sprigs chopped fresh cilantro for garnish.
- Serve with plain rice or Potato, Peas and Green Pepper Curry
